Practical Receipts 

or 

EXPERIENCED HOUSEKEEPERS 



COMPILED BY THE LADIES 

OF THE 

SEVENTH PRESBYTERIAN CHURCH, 

. OF 

: 

CINCINNATI. 




CINCINNATI ! 4 
l8 74 . 



Entered according to Act of Congress in the year 1874, by the 

Seventh Presbyterian Church, Cincinnati, O. 
In the Office of the Librarian of Congress, at Washington, D. C. 



PREFACE. 



Much has been written and said of the science of Cookery, 
yet judging by results, it has not received the attention it de- 
serves. When we consider its relation to the physical well- 
being of mankind, we readily see how difficult it is to over- 
estimate this art, the practice of which is usually left to the 
least informed and most incapable persons. In the recently 
published work of Philip Gilbert Hamerton, "The Intellectual 
Life," there is a passage in which he presents the subject very 
forcibly, in the following words, which we cannot do better than 
to introduce here. "The importance of scientific cookery can 
hardly be exaggerated. Intellectual labor, is, in its origin, as 
dependent on the art of cookery as the dissemination of its 
results is dependent upon paper making and printing. This is 
one of those matters which people cannot be brought to consider 
seriously; but cookery in its perfection—the great science of 
preparing food in the way best suited to our use — is really the 
most important of all sciences, and the mother of the arts. 

The wonderful theory that the most ignorant cookery is 
most favorable to health is only fit for the dark ages. It is 
grossly and stupidly untrue. A scientific cook will keep you in 
regular health, where an ignorant one will offer you the daily 
alternative of starvation or indigestion." 



iv 



PREFACE 



Strong as this language may seem we cannot gainsay it. 
With this view of the subject, any contribution which throws 
light upon it, is of value. This, we think, is a sufficient apology 
for the compilation of the following pages. 

The ladies who have busied themselves in this collection of 
practical receipts, hope that it may prove a guide to the novice 
in housekeeping, as well as a help to the more experienced. 
If it shall do this, and in so doing contribute in a small way, to 
the welfare of their fellow-creatures, as well as to the revenues 
of a worthy cause, their labors will not have been in vain. 

Cincinnati, January ist, 1874. 



GENERAL OBSERVATIONS. 



When bread is rising it should be kept in a warm place. 
Avoid the opening of doors and windows as much as possible. 

To prevent the crust from being hard, dampen with warm 
water the cloth that covers the loaves when rising in the pans, 
and cover it with a dry one ; when the loaves are baked keep 
them well wrapped up for one-half hour. 

Flour should always be well sifted. 

To ascertain whether a loaf is sufficiently light to bake, 
press it with your finger, if ready, it rises again immediately. 

For griddle cakes it is better to separate the eggs, and stir 
the whites in very lightly just before baking. 

It takes twice the time to bake waffles that it does griddle 
cakes. 

To prevent a crust from forming on bread when rising, 
sprinkle flour upon it, and also place over it a plate and a cloth. 

BREAD. 

To one quart of flour (measured before sifting,) add two 
teaspoonfuls of salt ; mix into a tolerably stiff sponge with 
water a little more than luke-warm, then add one and a half gills 
of yeast. Beat the sponge well and set it to rise over night ; in 
the morning, mix up stiff with well sifted flour; put all the 



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PRACTICAL RECEIPTS OF 



flour in gradually; knead well for ten or fifteen minutes, and 
then let it rise for two hours. Mould into loaves, working it as 
little as possible; let the loaves rise one hour, then bake for one 
hour; it is not necessary to have the oven very hot during 
the first and last fifteen minutes. This quantity will make 
three loaves, or two loaves and a pan of biscuits. When 
moulding into loaves, reserve one-third for biscuits ; add to the 
biscuit-dough one tablespoonful of lard, work it in and then 
allow to rise one hour; knead it down lightly and set it away 
in a tolerably cool place until wanted ; mould into biscuits and 
allow them to rise one hour in the pans; bake one-half hour in a 
quick oven. 

POTATO BREAD. 

Take three good sized potatoes, pare them, cut them into 
pieces and boil them in a pint of water until soft; strain this 
through a colander over a handful of flour, then add a pint of 
tepid water, stir enough flour in this to make a thick batter, 
beat it smooth with a spoon and' add half a teaspoonful of 
potato yeast. Let it rise over night, in the morning add as 
much flour as will make it a soft dough, one teaspoonful of salt 
and a small lump of butter thoroughly mixed in the flour; knead 
it lightly for fifteen minutes, then put it in a warm place to rise 
again; when light, mould it out into small loaves; when these 
are light, bake one hour. 

BREAD. 

{Made with Fleischmari 's Yeast.') 

Make a sponge of three quarts of flour, three tablespoonfuls 
of salt, two quarts of luke-warm water and one-half cake of 
Fleischman's compressed yeast dissolved in a little warm water ; 
let it rise two hours, add more flour, and knead at least ten 
minutes, let it rise about an hour and a half longer, then mould 
into loaves and let them rise. Bake one hour. 



EXPERIENCED HOUSEKEEPERS. 



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BROWN BREAD. 

Three pints of Graham flour, one pint of tepid water, one 
cup of yeast, a good half cup of New Orleans molasses, salt to 
taste. Make over night. Stir after the first rising, and let it 
rise a second time. Bake three-quarters of an hour. 

BROWN BREAD. 

Three cups of corn meal, one cup of Graham flour, one cup 
of sour milk, two cups of sweet milk, one cup of molasses, one 
teaspoonful of soda, a teaspoonful of salt. Steam three hours, 
then turn it out of the bucket into a dish, and place in the 
oven, so as to form a crust. 

BROWN BREAD. 

Make the sponge of wheat flour ; after it has risen, add three 
* or four potatoes boiled and mashed, one-half cup of molasses 
and brown flour enough to make it stiff. Knead well and set it 
to rise. Mould into loaves, allow them to rise and then bake. 

BOSTON BROWN BREAD. 

Two cups of Indian meal, two cups of rye flour, one cup of 
brown flour, one-half cup of molasses, one teaspoonful of soda, 
a little salt and one and a half pints of new milk. Steam three 
hours, then put in the oven and bake one-half hour. 

GRAHAM GEMS. 

Mrs. F. W. Wilson. 
One pint of milk, one-half pint of Graham flour, one-half 
pint of wheat flour, one teaspoonful of salt and two eggs. Bake 
in gem-pans, made very hot before putting in the gems. 

GEMS. 

One cup of milk, one-half cup of water, a little salt, cne 
egg beaten very light, three cups of Graham flour. 



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PRACTICAL RECEIPTS OF 



GRAHAM GEMS. 

Try some to-morrow. Make your preparations to night, by 
stirring together one pint of warm water, one-fourth pint of 
baker's or hop yeast, a small tablespoonful of sugar, the same of 
butter, a pinch of salt, and wheat-meal enough to make stiff as 
you can stir with a spoon. It will be like a puff in the morning. 
Do not stir it, but take cut a spoonful at a time into your gem- 
cups until each cup is two-thirds full. Put them in the oven as* 
soon as the fire is made; as the oven heats they will be getting 
lighter, and by the time the coffee and steak are ready, they 
will be baked. 

CORN BREAD. 

One pint of corn meal and one cup of flour ; one small 
tablespoonful of butter, rubbed in while dry ; enough milk to 
make a stiff batter ; two eggs, the whites beaten separately ; 
two teaspoonfuls of yeast powder, to be added last. Bake in 
pie pans. 

CORN BREAD. 

One quart of milk, one egg, a piece of butter, size of walnut, 
melted and stirred in the last thing ; three teaspoonfuls of baking 
powder, salt, and enough meal to make a nice batter. 

CORN BREAD. 

Stir two teaspoonfuls of soda into one quart of buttermilk 
or sour milk, add four eggs, one tablespoonful melted butter 
or lard, stir the whole very thin with corn meal, and add a little 
salt. 

CORN BREAD. 

Mrs. B. P. T. 

One pint of cold boiled rice, one pint of corn meal, one pint 
of milk, salt, three eggs, one tablespoonful of lard, one tea- 
spoonful of soda. Bake in a deep pan. 



EXPERIENCED HOUSEKEEPERS. 



9 



PUMPKIN BREAD. 

Mrs. L. R. Brooks. 
One pint stewed pumpkin, one pint corn meal, one table- 
spoonful melted butter, a little salt, make into cakes like " Corn 
Dodgers" and bake. 

PUMPKIN BREAD. 

Mrs. Eliza Miller. 
Take a pint of well boiled pumpkin, pour it scalding hot 
over a quart of corn meal, stir it well and*let it stand till cool, 
then mix it thoroughly, add a saltspoonful of salt, a tablespoon- 
ful of lard and water enough to make a stiff dough, mould into 
" pones " and bake in a moderate oven. 

CRACKLING BREAD. 

Mrs. Lethea Banks. 
The cracklings must be from the best leaf lard ; take a quart 
of corn meal and a pint of cracklings, mix well, mashing the 
cracklings with the lard ; add a pinch of salt, a teaspoonful of 
baking powder, and enough cold water to make a stiff dough, 
mould into " pones " and bake in a hot oven. 

INDIAN LOAF. 

Mrs. Hapgood. 

One pint of corn meal, one pint of flour, one-half pint ol 
molasses, one and one-half pints of sour milk, one teaspoonful of 
soda and a little salt, put in a mould well buttered, and steam for 
three hours. 

CORN BATTER BREAD. 

Take six teaspoonfuls of flour and three of cornmeal, with 
a little salt ; sift them, and make a thin batter with four eggs and 
sufficient quantity of milk; bake in small pans in a quick oven. 



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PRACTICAL RECEIPTS OF 



CORN MEAL RUSK. 

Take six cupfuls of cornmeal, four of wheat flour, two of 
molasses, and one teaspoonful of saleratus; mix the whole together 
and knead it into dough ; make two cakes; bake three-quarters 
of an hour. 

CORN MEAL FRITTERS. 

Take two and a half cups of sour milk, one and a half cups 
of cream, three eggs„ two teaspoonfuls of salt, a heaping tea- 
spoonful of soda. Mix with one-third flour, and two-thirds corn 
meal thick enough to just drop from a spoon. Drop by the 
spoonful into hot lard. Require longer time to fry than 
doughnuts. 

CORN ROLLS. 

Scald one pint of meal, with one pint of boiled milk, add 
one pint of cold milk and the yolks of three eggs ; mix well, 
and add the whites of the eggs, after which it is to be beaten to 
a float. Put the latter in cups or pans, well greased, and bake 
in a hot oven, about half an hour. 

CORN CAKES. 

To four well-beaten eggs, add one or two coffee-cups of milk 
and twelve spoonfuls of sifted meal ; mix thick and smooth, stir 
half a teaspoonful of saleratus in one pint of sour cream, and rub 
into the dry meal a piece of lard the size of a walnut; add the 
cream and if necessary thin with new milk ; add one teaspoon- 
ful of salt. 

CORN MEAL PUFFS. 

Three pints of milk, one quart of corn meal, four eggs, one 
tablespoonful of butter, a little salt, one teaspoonful of soda dis- 
solved in hot water ; when the batter is beaten smooth, pour 
into heated iron cups and bake quickly. 



EXPERIENCED HOUSEKEEPERS. 



BAKING POWDER BISCUITS. 

One quart of flour, one tablespoonful of lard rubbed in the 
flour, three teaspoonfuls of baking powder and one teaspoonful 
of salt thoroughly mixed with the flour before the lard is added ; 
mix very soft with sweet milk, avoid kneading more than is 
necessary to roll out, cut with a biscuit cutter and bake in 
a quick oven fifteen minutes. 

HARD TEA BISCUITS. 

Two pounds of flour ; a quarter of a pound of butter ; a salt- 
spoonful of salt; three gills of milk. Cut up the butter, and rub 
it in the flour ; then add the salt and milk. Knead the dough 
for half an hour ; make it into cakes about as large round as a 
small tea-cup, and half an inch thick. Prick them with a fork ; 
bake them in a moderate oven until they are a light brown, 

BEAT BISCUITS. 

• Take any quantity of flour you think the size of the family 
may require; put in salt, a tablespoonful of good lard to a 
half pound of flour; rub it w T ell in the flour; then moisten 
with new milk; work it well, and beat with a rolling-pin until 
perfectly light. On the lightness depends the goodness of the 
biscuit. Bake rather slowly, to a light brown. 

LIGHT BISCUITS. 
Mrs! I. D. Fry. 

To one-half pint of yeast add one pint of milk, a little salt 
and flour to make a sponge, when light add one pint of milk 
warmed; one-half cup of white sugar, one tablespoonful of lard, 
one egg well beaten, flour enough to make a thick batter, (but 
not stiff); let this rise, then add more flour to make it stiff; 
when light work into biscuits and bake when light enough. 



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PRACTICAL RECEIPTS OF 



SODA BISCUITS. 

One quart of flour, one teaspoon ful of soda, two of cream 
tartar, one iron spoonful of lard, salt, and one pint of milk. 
Sift the cream tartar into the flour and dissolve the soda in milk. 
Handle as little as possible, and bake quickly. 

RUSKS. 

One cup of yeast, one pint of milk, four eggs, two cups of 
sugar, three-quarters of a cup of butter. In the evening mix a 
stiff batter of flour, milk and yeast; in the morning beat up the 
eggs and mix them in the sponge, then beat the sugar and butter 
and mix half in the sponge with a little nutmeg, then let it rise 
again and add the rest of the sugar and butter. When you mould 
out your rusks let the dough be rather soft. 

SWEET RUSKS. 

One coffee cup of sugar, two eggs, one cup of sponge, three- 
quarters of a pint of milk, flavor with cinnamon. When done, 
spread sugar, a little butter and cinnamon on the top. 

RUSKS. 

Take four good sized potatoes, boil them in one and a half 
pints of water, when done mash them and mix then again in the 
water. Then add one cup of sugar, and one tablespoonful of 
lard: when cool, add one beaten egg and one teacupful of yeast. 
Add flour enough to make a stiff sponge ; when very light, make 
it stiff enough for bread. Let it rise again, when light, make 
into the rolls; when they are light, bake them. 

ROLLS. 

Rub into a pound of sifted flour, two ounces of butter; beat 
the whites of three eggs to a froth, and add a tablespoonful of 
good yeast, a little salt, and sufficient warm milk to make a stiff 



EXPERIENCED HOUSEKEPEERS. 



13 



dough. Cover and put it where it will be kept warm, and it 
will rise in an hour. Then make it into rolls or round cakes ; 
put them in a floured tin, and bake in a quick oven or stove. 
They will be clone in ten or fifteen minutes. 

LIGHT ROLLS. 

Take two quarts of flour, (measured before sifting,) two 
teaspoon fuls of salt, two iron spoonfuls of lard, one egg, one 
teacupful of home-made yeast. Mix not very stiff with luke- 
warm milk or water, and knead well. Allow this to lighten 
for six hours, then mould into biscuits and allow them to rise two 
hours. Bake in a hot oven fifteen or twenty minutes. 

LIGHT ROLLS. 
Miss Lowry. 

Take of well-worked dough, enough for a loaf of bread, 
break into it without beating four eggs, one-half teacupful of 
sugar, and a tablespoonful of lard. Beat hard, almost to a batter, 
let it rise to the top of the bowl three or four times, working 
down each time. The dough will be so sticky that it can scarcely 
be worked, but very little flour should be used. Keep in a 
cool place. 

FRENCH ROLLS. 

One quart of hike-warm milk, one teaspoonful of salt, one 
large teacupful of home-made yeast or half as much distillery 
yeast; and flour enough to make a stiff batter. Let it rise, and 
when very light work in one egg and two teaspoonfuls of butter, 
and knead in flour enough to roll out. Let it rise again, and 
when very light roll out; cut in strips and braid. Bake from 
twenty minutes to half an hour in buttered tins. 

YORK SPRING ROLLS. 

One pint of water, a little salt, stir in flour until a stick 
could stand in it, and beat it well, add in as much yeast as you 



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PRACTICAL RECEIPTS OF 



think will answer, and leave it to lighten. Rub a little butter 
and lard into some flour, pour the rising into it and knead it 
into a stiff dough, and roll it out with your hand. 

GRIDDLE CAKES. 

One quart of milk, four eggs, a little salt, one tablespoonful 
of butter melted in the milk, a small gill of yeast, and flour 
enough to make a batter as thick as for buckwheat cakes (about 
four pints.) When very light bake. 

RICE GRIDDLE CAKES. 

Put one teaspoonful of rice into two teacupfuls of Avater 
and boil till the water is nearly absorbed, then add one and a half 
pints of milk, boil slowly till the rice is very soft, when cool add 
a gill of yeast, three eggs, a little salt, and flour enough to make a 
batter of suitable thickness to bake on a griddle : let it rise very 
light. To bake in muffin rings make a little stifler. 

RYE BATTER CAKES. 

One quart of milk, three eggs, four tablespoonfuls of yeast, 
as much sifted rye meal as will make a batter ; salt to taste : mix 
the milk and meal together, whisk the eggs very light, pour them 
into the batter, then add the salt and yeast ; set them in a warm 
place to rise ; bake them as buckwheat cakes ; butter and send 
to the table hot. 

BATTER CAKES OF UNBOLTED FLOUR. 

One quart of unbolted flour, one gill of Indian meal, one 
gill of yeast ; mix the unbolted flour and Indian meal together, 
pour on sufficient warm water to make a batter rather thicker 
than for buckwheat cakes; add the yeast and a little salt; let 
them rise and bake them on a griddle, as buckwheat cakes ; 
butter and serve them hot. 



EXPERIENCED HOUSEKEEPERS. 



1 S 



CORN MEAL GRIDDLE CAKES. 

Make a thin batter with corn meal, one quart of buttermilk 
and one or two tablespoonfuls of flour, add salt, one teaspoonful 
of soda and two eggs. 

GRITS BATTER CAKES. 

Mrs. Fagin. 

Take of well boiled grits one and a half teacupfuls, mix well 
with one quart of milk, three eggs and a little salt; add flour 
enough to make a thin batter, (about four cupfuls is sufficient) 
bake on griddles. 

FLANNEL CAKES. 

Half a pint of corn meal, three eggs separately beaten very 
light, a pint of milk, a piece of butter the size of an egg, and 
half as much lard, a gill of yeast, stiffen with flour to the consis- 
tency of buckwheat batter. 

POOR MAN'S FLANNEL CAKES. 

One pint of corn meal and one pint of flour, two eggs and 
one-half teaspoonful of yeast, some salt ; mix with water, or milk 
and water. Set them to rise over night. 

PAN CAKES. 

Mrs. Spilcker, Baltimore. 

One quart of sifted flour, six eggs, two quarts of milk and 
some salt. The eggs must be beaten separately, and the whites 
stirred in lightly just before baking. 

BUCKWHEAT CAKES. 

For a family of four or five, take one quart of warm water 
or milk, two tablespoonfuls of corn meal, one heaping teaspoon- 
ful of salt and one gill of yeast, stir in buckwheat flour enough 
to make a thin batter ; let it rise over night ; in the morning just 
before baking add one-quarter teaspoonful of saleratus or soda. 



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PRACTICAL RECEIPTS OF 



BREAD BATTER CAKES. 

Soak stale bread over night in sour milk, about a pint of 
milk to a quart of bread : in the morning mash it up fine, and 
add two or three eggs, beaten separately, a teaspoonful of soda, 
and a very little flour ; bake on the griddle ; sweet milk and 
baking powder may be used instead of sour milk and soda. 

BUCKWHEAT CAKES. 

One quart of buckwheat flour, one pint of wheat flour, half 
a teacupful of yeast, salt to taste. Mix the flour, buckwheat and 
salt with as much water, moderately warm, as will make it into 
a thin batter. Beat it well, then add the yeast; when well 
mixed, set it in a warm place to rise. As soon as it is very 
light, grease the griddle, and bake to a delicate brown. Butter 
and eat while hot. 

BUCKWHEAT CAKES WITH CORN MEAL. 

Make a thin mush of corn-me^.1, cooking it about ten 
minutes, allow it to become perfectly cool before putting the 
cakes to rise. In mixing the cakes take one pint of mush to 
one quart of buckwheat flour, add water or buttermilk, and 
yeast as in ordinary buckwheat cakes. 

IRISH POTATO CAKE. 

Take a quarter of a peck of potatoes, boiled and mashed 
fine, and seasoned with salt ; add a pint and a half of flour, work 
thoroughly, and make into cakes a half an inch thick, and the 
size of an ordinary tea-plate ; rub with flour, and bake brown 
on both sides. Butter them as they are taken from the griddle 
and serve hot for breakfast or tea. 

MUFFINS. 

One pint of milk, one egg, a piece of butter the size of an 
egg, one teaspoonful of salt, one-half gill of yeast and one and a 
half pints of flour. Bake when light. 



EXPERIENCED HOUSEKEEPERS. 



17 



MUFFINS. 

Melt one-half teacupful of butter in one and a half pints of 
milk,* add a little salt, one gill of yeast, and four eggs ; then stir 
in about three pints of flour; let it rise. In cold weather this 
may stand two or three days without becoming sour. For tea, 
they must be made up at noon. 

CORN MEAL MUFFINS. 
Mrs. Appleton. 

One quart of milk boiled, with four teaspoonfuls of salt, two 
tablespoonfuls of sugar, one tablespoonful of lard and one table- 
spoonful of butter. Stir in a heaping tablespoonful of flour 
mixed with corn meal enough to make a thick mush. Remove 
from fire and add the yolks of five eggs beaten very light, then 
the whites beaten light. Drop from the spoon into well greased 
pans, and bake in a quick oven. 

CORN MUFFINS. — With Yeast. 

One gill of flour, one pint of milk, three eggs, one table- 
spoonful of melted butter, one-half cake of yeast, a little salt, 
and meal enough to make a stiff batter. Mix at night for 
breakfast. 

CREAM MUFFINS. 

One teacupful of sour cream, two eggs, one-half teaspoon- 
ful of soda. Thicken with flour. Bake in a quick oven. 

HOMINY MUFFINS. 

Mrs. Rob't Brown, Jr. 
One pint of fine hominy, put a little butter (teaspoonful) 
and salt to the meal, pour boiling water enough to make a thick 
paste, and let stand a little while ; when ready to stir up for 
baking, beat up two eggs, and stir into the meal, add milk 
enough to make a thick batter, and bake in hot muffin rings 
or iron pans. 
(2) 



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PRACTICAL RECEIPTS OF 



CORN MEAL MUFFINS, — With Rice. 

Boil one teacupful of rice tolerably soft, put salt in it, three 
eggs, a lump of butter the size of a small egg, corn meal and a 
little milk. Make the batter like flour muffins. 

GREEN CORN MUFFINS. 

Ten ears of corn grated, five eggs, (the whites beaten sep- 
arately) one-quarter pound of butter, one cup of flour, one cup 
of milk and a little salt ; bake one hour in a large pan or less 
time in muffin rings. 

POTATO MUFFINS. 

Mrs. A. M. S. (original) 

Take three medium sized potatoes, boil and mash fine, while 
warm put in one large tablespoonful of lard, the same of sugar, 
and a little salt. When cool add one egg, and a coffeecupful of 
milk, in which dissolve enough yeast to raise ; beat thoroughly, 
and then mix in enough flour to make a soft dough, which 
should be worked a great while, the more the better ; put to rise 
in a pan or bowl which has been well greased, and work it 
down frequently as it rises during the day ; when ready to bake 
sprinkle some flour on the moulding board, and roll about an 
inch thick ; don't attempt to work into rolls ; cut with small 
cutter, and put about an inch apart in the pan, let them rise 
until very light, and bake in a quick oven ; they will bake in 
a few minutes. 

RICE MUFFINS. 

Two and a half pints of milk, one cup of boiled rice, one 
tablespoonful of butter, two teaspoonfuls of baking powder, 
three eggs, sufficient flour for a stiff batter ; mix the flour, salt, 
baking powder and butter with your hands, stir in the yolks and 
milk, then add the whites, well beaten. 



EXPERIENCED HOUSEKEEPERS. 



I 9 



WHITE MUFFINS. 

One pint and a half of milk, the whites of three eggs beaten 
light, a little salt, a cup of yeast, a small piece of butter, and 
flour enough to make a stiff batter, set it to rise over night, 
beat it down, and drop a spoonful into a dripping pan, grease 
the pan with a little butter. 

WAFFLES. 

One pint of buttermilk or clabber, one pint of flour, one 
tablespoonful of lard, one egg, one teaspoonful of soda dissolved 
in a little milk, and added at last. 

WAFFLES. 
Mrs. Williamson. 

Six eggs beaten separately ; to the yolks add one quart of 
milk, then thicken with flour add four teaspoonfuls of baking 
powder ; add one tablespoonful of lard or lard and butter mixed, 
lastly add the whites of the eggs. This quantity will be enough 
for ten persons. 

WAFFLES WITH SOUR MILK. 

One pint of sour milk, one pint of flour, three eggs, three 
tablespoonfuls of melted butter one-half teaspoonful of soda 
and a pinch of salt ; stir the milk into the flour and salt, add the 
butter, then the eggs, well beaten, then the soda, and stir briskly. 

HAMPTON WAFFLES. 

One pint of milk, half a teacupful of yeast, two eggs, well 
beaten, a piece of butter half the size of an egg, one table- 
spoonful of sugar, salt, and flour enough to make a batter. 

BUNS. 

Three cups of milk, one cup of yeast, one cup of sugar, 
mix this with flour and salt at night ; in the morning heat your 
gem-pans very hot and drop your batter in and bake. 



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PRACTICAL RECEIPTS OF 



BUNS. 

Three cups of milk, two cups of sugar, one cup of butter, 
one cup of yeast, one cup of currants, flour enough for a thin 
batter ; let it rise over night. In the morning make stiff and let it 
rise again. 

SWEET POTATO BUNS. 

Boil and mash two potatoes ; rub in as much flour as will 
make it like bread, add a little nutmeg and sugar, with a table - 
spoonful of good yeast ; when it has risen, work in two table- 
spoonfuls of butter cut finely ; then form it into small rolls, and 
bake on tins to a nice brown. Split open, butter, serve hot. 

CRUMPETS. 

Three eggs, one pint of milk, three spoonfuls of yeast, and 
a little flour, beat well together and let them rise. They must 
be mixed like thin batter. 

ROYAL CRUMPETS. 

Three teacupfuls of raised dough, four tablespoonfuls of 
melted butter worked into the dough, three well beaten eggs 
and one teacupful of white sugar beaten into the eggs. Turn it 
into buttered pans and bake twenty minutes. Some prefer them 
without sugar. 

MILK TOAST. 

To one pint of milk use a large tablespoonful of butter, let 
these come to a boil, then put in a little salt and a very little 
flour rubbed smooth with a little cold milk. Dip the slices of 
toasted bread into this, and let them remain half a minute, then 
put them in a hot dish with a cover, and pour the rest of the 
milk over them. 



EXPERIENCED HOUSEKEEPERS. 



21 



BREAKFAST CAKES. 

Mrs. Robertson, Crawfordsville. 

One pint of milk, one egg, one tablespoonful of butter, one 
tablespoonful of sugar, one teaspoonful of cream tartar, one-half 
teaspoonful of soda, thicken with flour. 

IRISH CRACKERS. 

Miss Green. 

One pound of sugar, one-half pound of butter, three eggs, 
one teaspoonful of soda, one-half teaspoonful of tartaric acid 
sifted with the flour ; one pound of flour or enough to roll 
easily. 

OAT CAKE. > 

Miss Murdock, Baltimore. 
Take a handful or two of meal, salt it, and mix in a bowl 
with as much water as will make a paste, then roll it out in a 
round shape until it is the thickness of a biscuit, (or wafer) cut 
in quarters, and bake in a slow oven. If a day old, toast for 
a short time before a slow fire, and when cool, send to the table. 

POP-OVERS. 

Four eggs, four cups of flour, four cups of milk, a small 
piece of melted butter, and a little salt. These may be baked 
in gem-tins or small cups, which should be previously heated. 
Bake in a hot oven. 

RICE PONE. 

One cup of rice boiled with water and salt till stiff, two 
quarts of corn meal, a little salt and a large spoonful of lard. 
Scald the meal, stir it well and put in the rice. When cooled a 
little, stir in four eggs and beat well. This makes four pones. 
Bake for one hour. 



22 



PRACTICAL RECEIPTS OF 



SALLY LUNN. 

Mrs. Jeptha Miller. 
Rub into one quart of sifted flour, one very large table- 
spoonful of fresh butter, or half butter and lard, and one-half 
tablespoonful of salt ; beat two eggs well, and add to them one 
teacupful of good yeast or bread sponge, make a hole in the 
centre of the flour, and pour in the eggs and yeast, add to it 
one-half cupful of sweet milk, and one tablespoonful of nice 
sugar ; sprinkle the bread board with a little flour, and work 
the dough thoroughly for ten minutes ; then divide the dough 
into four equal pieces, roll out each piece the same size, 
spread over the top of each piece a thin coat of butter, grease 
a tin pie plate, lay each layer of dough one on top of the 
other (like jelly cake) taking care to make them fit well ; 
cover with a towel, and when well risen, bake in a quick 
oven a delicate brown; when done shake the pieces apart, 
add more butter between each layer, then pile up again, and 
cut and eat while hot. 

SALLY LUNN {With Yeast.) 

To one quart of flour add one teaspoonful of salt, two table- 
spoonfuls of yeast, (or one-quarter cake of Fleischman's yeast 
which is much better,) one pint of milk, two or three ounces of 
butter melted in a little of the milk, two tablespoonfuls of 
sugar, one teaspoonful of soda dissolved in either sour milk or 
boiling water, and four eggs well beaten ; mix all into a tolerably 
stiff batter, and let it rise three or four hours ; butter and warm 
the pans and pour in the mixture, allow it to rise fifteen or 
twenty minutes in the pans, and then bake in a hot oven about 
twenty minutes ; the pans should be only about half filled. 

SALLY LUNN. 

One pint and a half of flour, two eggs, three teaspoonfuls 
of baking powder, one tablespoonful of lard and one of sugar, 
milk enough to thin it like cake, add a little salt. 



EXPERIENCED HOUSEKEEPERS. 



2 3 



SALLY LUNN. 

One pint of flour, one cup of milk, one-quarter of a pound 
of butter, one cup of sugar, three eggs, one teaspoonful of soda, 
one teaspoonful of cream tartar, cream the butter and sugar, 
then add the yolks well beaten, then the milk, then the flour 
with the cream tartar well mixed through it, then the whites 
beaten to a stiff froth, and then the soda dissolved in a little 
water ; beat all very hard and bake one hour. 

STOVE CAKES. 

Three eggs, one pint of warm milk, one-half tablespoonful 
of lard and one-half tablespoonful of butter, melted in the milk, 
one gill of good yeast, one teaspoonful of salt and one quart and 
one gill of flour ; let them lighten over night. In the morning 
take them out of the pan very carefully, do not handle them 
much, roll out about an inch thick, cut out, put them in a pan 
and let them lighten half an hour. Bake for twenty minutes. 

PUFFS. 

One pint of sweet milk, two eggs, three and a half cups of 
flour and a little salt. Must be beaten thoroughly smooth. 
Bake in well buttered roll pans, or in puff cups, about half an 
hour in a hot oven. 

ARISTOCRATIC SHORT CAKE. 

Rub together one quart of flour, butter as large as an egg, 
and one teaspoonful of salt. Then add half a pint or more of thick 
cream, enough to sufficiently wet the flour, (sour cream is the 
best,) with half a teaspoonful of soda dissolved in a little water, 
sweet cream will do, but if used leave out the soda. 

TEA CAKES. 

Eight eggs, two and a half cups of sugar, four cups of flour, 
one cup milk, one cup butter, two teaspoonfuls baking powder. 



24 



PRACTICAL RECEIPTS OF 



TEA PUFFETS. 

One pint of milk, one quart of flour, two eggs, one-half cup 
of sugar, one-half cup of butter, one teaspoonful of soda and two 
teaspoonfuls of cream tartar ; make two loaves and bake slowly 
from twenty to thirty minutes. 

SCARBOROUGH PUFFS. 

Take one pint of new milk and boil it ; take out one cup- 
ful and stir into it flour enough to make a thick batter, pour 
this into the boiling milk, stir and boil until the whole is thick 
enough to hold a silver spoon standing upright, then take it from 
the fire and stir in six eggs one by one, add a teaspoonful of 
salt and less than a tablespoonful of butter ; drop by the spoon- 
ful into hot lard and fry, like fritters ; grate over them spice with 
sugar. 

TEA CAKES. 

One cup of butter, one teaspoonful of soda, two cups of 
sugar, two teaspoonfuls of cream tartar and one cup of sweet 
milk ; dissolve these together in the milk and add four cups of 
flour measured before sifting ; mix together with a knife and roll 
it out using as little extra flour as possible ; cut in small cakes 
and bake. 

HOP YEAST. 

Six good sized potatoes pared, cut in pieces and put on the 
fire with two quarts of water. Tie one even tablespoonful of 
hops in a bag, and put them in with the potatoes to boil. When 
the potatoes are done, mash them through a colander. If less 
than two quarts when mashed through, fill up with boiling water 
to make that quantity. One small half cup of salt and a large 
half cup of brown sugar stirred in. When cool stir in one cents 
worth of yeast. Set it to lighten. 



EXPERIENCED HOUSEKEEPERS . 



25 



YEAST WITHOUT HOPS. 

Take eight large potatoes, one pint of flour, one teaspoon- 
ful of brown sugar and one cents worth of malt yeast. Pare 
the potatoes and boil them; when done, mash them in the water 
in which they are boiled, then stir in the flour and sugar, and 
pour over the mixture about one pint of boiling water ; let it 
cool, while yet a little warm, stir in the yeast. Set it to lighten. 
When it has risen and fallen again it is fit for use. 

YEAST WITH POTATOES AND HOPS. 

To three quarts of boiling water add a large handful of 
hops, a tablespoonful of salt, and boil ten or fifteen minutes. 
Have ready six large raw potatoes grated, to which has been 
added a double handful of flour. Pour the hop water over the 
mixture ; put the whole back into the pot and boil thoroughly. 
Before removing from the fire add a tablespoonful of sugar and 
one of ginger. When cool, put in your starting yeast. It will 
not admit of corking for two or three days. 

YEAST. 
Mrs. McLaughlin. 
Boil a handful of hops tied in a thin cloth, in a gallon of 
water for half an hour. Take four or five raw potatoes grated, 
two large spoonfuls of salt and the same quantity of sugar ; stir 
them all together, and then put them into the hop water and 
boil ten or fifteen minutes, or until the potatoes are done. When 
partly cold, add some yeast to start it. 

POTATO WATER YEAST, 
{For summer use. ) 
Pare seven or eight potatoes and boil them : pour off the 
water and stir it into two quarts of flour ; when lukewarm, add 
one cents worth of baker's or brewer's yeast, and a little salt. 



GENERAL OBSERVATIONS. 



Cakes should be well beaten in mixing, as the lightness of 
the cake depends much on the thorough incorporation of the 
ingredients. 

The whites of the eggs should always be mixed in very 
lightly at the last. 

Accuracy in proportioning ingredients is also indispensable. 

To know when a cake is thoroughly baked, stick a straw 
in to the centre of it, draw it out instantly, and if the least 
stickiness adheres, shut up the oven again. 

A cake will shrink from the pan when it is done. 

A pretty quick oven is required for baking cake ; if it 
appears too quick, put some paper over the cake to prevent it 
being burned. 

PLUM CAKE. 

Mrs. F. W. Wilson. 
One pound of flour, one pound of white sugar, one pound 
of butter, one pound of citron, one pound of blanched almonds, 
one pound of stoned raisins, two pounds of currants, ten 
eggs beaten separately, one nutmeg, a little mace and two wine 
glasses of brandy ; cream the butter and sugar, add the yolks, 
stir in the flour gradually with the white of eggs ; add the fruit 
which has been floured, and the spices. Line the pan with a 
greased paper, and bake in a slow oven for four hours. 



PRACTICAL RECEIPTS 



27 



BLACK CAKE. 

Mrs. Gray. 

One pound of sugar, one pound of butter, one pound of 
flour, twelve eggs, four pounds of raisins, four pounds of 
currants, one-half pound of citron, one gill of brandy, one-half 
ounce of cloves, six nutmegs and one-half ounce of mace. 

FRUIT CAKE. 

Miss Titus. 

One pound of almonds, two pounds of raisins, two pounds 
of currants, one pound of citron, one tablespoonful of mace, 
one tablespoonful of cinnamon, four nutmegs, two wine glasses 
of rose water, two wine glasses of wine, one wine glass of 
brandy, one pound of butter, one pound of flour, one pound of 
sugar, and twelve eggs beaten together. Brown the flour and 
let it cool. Bake for two hours in an even oven. 

FRUIT CAKE. 

Miss Hamlin 

Take four cups of sugar, two cups of butter, eight cups of 
flour, one grated lemon, three nutmegs, four pounds of fruit, 
one pound of almonds, one tablespoonful of cinnamon, one-half 
pint sour milk, six teaspoonfuls baking powder ; scald the raisins 
a few minutes. 

CREAM CAKES. 

Mrs. J. G. Millet- 
One pint of water, and one-half pound of butter boiled 
together, while boiling stir in three-quarters of a pound of flour, 
and when cool, ten eggs beaten separately, and one-half tea- 
spoonful of soda; when baked open with a sharp knife and All. 

Cream for the Cakes. — One quart of milk, two cups of sugar, 
one cup of flour, heat the milk and stir in the flour after being 
wet with some of the milk, let it boil till it thickens, then take 
it off and add four eggs, and a little extract of lemon. 



28 



PRACTICAL RECEIPTS OF 



CREAM CAKE. 

One-half cup of butter and one-half cup of sugar beaten to 
a cream, two eggs beaten light, one-half teaspoonful of soda 
dissolved in three tablespoonfuls of sweet milk, and one tea- 
spoonful of cream tartar mixed in a cup of flour. 

For the Cream — Boil one-half pint of milk, after reserving a 
little for moistening the flour with, when the boil is nearly 
through add one egg and one-quarter cup of white sugar beaten 
together, and one tablespoonful of flour, thinned with the cold 
milk ; when the boil comes through, remove it from the fire 
and flavor with lemon. When the cake is baked and cold take 
the top off and fill with the cream. 

CREAM CAKE. 

Miss Coe 

Cake — Three eggs, one cup of sugar, one and a half cups of 
flour, one tablespoonful of water, one and a half teaspoonfuls of 
baking powder. 

For the Cream. — Let one and a half pints of milk come to 
a boil, then add one-half cup of butter, one tablespoonful of 
corn starch, one-half cup of sugar, one egg, boil until sufficiently 
thick ; bake the cake in layers and spread the cream between. 

CHOCOLATE CAKE. 

One pound of sugar, one-half pound of butter ; cream well 
five eggs, one cup of sweet milk, one teaspoonful of soda, two 
teaspoonfuls of cream tartar, and one pound of flour ; flavor with 
lemon ; grate chocolate in half the dough, and bake in six 
layers, putting plain icing between the layers, having the top 
cake of light dough, the next dark, and so on alternately. 

TEA CAKES. 

Take two cups of sugar, one cup of butter, one cup of 
sweet milk, two eggs, one teaspoonful of soda, and two of cream 
tartar, flour to make sufficiently hard to roll, flavor with lemon. 



EXPERIENCED HOUSEKEEPERS. 



2 9 



QUEEN CAKE. 

Two pounds of sugar, one and a half pounds of butter, two 
pounds of flour with two teaspoonfuls of cream tartar, fourteen 
eggs beaten separately, two wine glasses of wine, the same of 
brandy and the same of milk, with one teaspoonful of soda in 
it; two pounds of raisins, one and a half pounds of citron, one 
pound of blanched almonds and one nutmeg. Bake for three 
hours. 

CHOCOLATE CAKE. 

One cup of sugar, one-half cup of butter, two eggs, one-half 
cup of milk, teaspoonful of cream tartar, one-half teaspoonful of 
soda, two cups of flour ; bake in three layers. 

For the Chocolate. — Grate (or cut fine) one-half cake of 
sweet chocolate, one-half cup of sweet milk, yolk of one egg, one 
teaspoonful extract of vanilla, boil till stiff like jelly ; when cool 
spread between the layers of cake ; cut it in squares for the table. 
Icing improves the looks. 

CHOCOLATE CAKE, 

One cup of butter, three cups of sugar, four cups of flour, 
one cup of sweet milk, whites of seven eggs, three teaspoonfuls 
of baking powder, six tablespoonfuls of grated chocolate. 

FINE COOKIES. 

Sift into a pan five large teacupfuls of flour, and rub into it 
one teacupful of fresh butter, add two cupfuls of powdered white 
sugar, a handful or two of caraway seeds, wet it with an egg 
well beaten, a little rose water, add at the last, a small teaspoon- 
ful of soda dissolved in a very little vinegar or sour milk ; knead 
the whole well, roll it out into a sheet, cut it into cakes with a 
stamp or a tumbler edge, put them into a buttered pan, bake 
them about fifteen minutes. Instead of caraway seeds you may 
use currants picked, washed and dried. 



3° 



PRACTICAL RECEIPTS OF 



COOKIES WITHOUT EGGS. 

Two cups of sugar, one cup of butter and one cup of cold 
water, one teaspoonful of soda, spice to the taste ; mix stiff with 
flour, roll out and bake crisp. 

COOKIES. 

Take one egg, two cups of sugar, one of butter or butter 
and lard mixed, one cup of sweet milk and three teaspoonfuls 
of baking powder. ( But if sour milk is preferred, one teaspoon- 
ful of soda must be used instead of baking powder.) Flavor with 
lemon, and use flour enough to roll out thin. 

EXCELLENT PLAIN COOKIES. 

Three cups of sugar, two cups of butter, one cup of water, 
one-half teaspoonful of soda ; add cinnamon and cloves or 
caraway seeds. Mix rather stiff with flour and roll very thin. 

SUGAR CAKES. 

One-half pound of butter, one pound of sugar, six eggs, a 
little rose water or nutmeg, one cup of milk with a teaspoonful 
of soda. Make thick enough with flour to roll, and roll each 
cake in sugar. 

SUGAR CAKES. 

Two pounds of flour, one pound of brown sugar, one-half 
pound of butter, one gill of water ; simmer the water and sugar 
together, rub the butter and flour together, half a teaspoonful 
of soda dissolved in a little hot water. Season to taste, roll out 
thin, and bake in a quick oven. 

SUGAR CAKES. 

Two cups of butter, three cups of sugar, six eggs, five cups 
of flour and one tablespoonful of baking powder. 



EXPERIENCED HOUSEKEEPERS. 



3 1 



SUGAR CAKES. 

One-half cup of butter, one-half cup of sugar, nutmeg, salt, 
half teaspoonful of soda, flour to make a stiff batter. Drop on 
a pan. 

CRULLERS. 

Two cups of sugar, three eggs, one-half cup of milk, nut- 
meg and a little salt, two tablespoonfuls of melted lard, two tea- 
spoonfuls of baking powder. Mix sugar and lard together, then 
add eggs well beaten, then flour enough to roll out. 

CRULLERS. 

One cup of sour cream, one-half cup of sugar, one cup of 
flour, one egg ; cut the dough with a small diamond shaped cutter 
and fry in boiling lard; when done roll in powdered sugar. 

COCOANUT CAKE. 

One pound sugar, one-half pound butter, three-fourths of a 
pound of flour, six eggs, one large or two small cocoanuts; cream 
the butter and sugar, then add the yolks of the eggs well beaten, 
next the whites well whipped, then the flour, mix well and when 
ready for the oven stir in the cocoanut, previously grated. 

COCOANUT CAKE. 

Whites of four eggs, one-half tea cup of butter, one tea 
cup of sugar, one tea cup of sweet milk, two tea cups of flour, 
two teaspoonfuls of cream of tartar, one teaspoonful of soda; 
flavor with lemon ; bake in three jelly cake pans; when done 
have ready icing, made not quite so stiff as for the tops of cakes; 
(three eggs will make the icing,) spread the first layer with the 
icing then sprinkle quite thick with cocoanut ; then put on another 
layer of cake and proceed as before, covering the whole nicely 
after the last layer is on. 



3 2 



PRACTICAL RECEIPTS OF 



DOUGHNUTS. 

Three pounds of flour, one-half pound of butter, three- 
quarters of a pound of sugar, four eggs, one pint of milk and a 
pennys worth of yeast. 

COCOANUT POUND CAKE. 

One pound of cocoanut grated, one pound of white sugar, 
one-fourth pound of butter, six eggs, six tablespoonfuls of sifted 
flour and one glass of brandy. 

COCOANUT SPONGE CAKE. 

Beat the yolks of six eggs with one-half pound of white 
sugar and one-fourth pound of flour; add one teaspoonful of salt, 
one teaspoonful of lemon essence, and one teaspoonful of nut- 
meg ; beat the whites and add them to the mixture ; then add the 
grated white meat of a cocoanut. Bake in a quick oven one-half 
hour. 

COCOANUT JUMBLES. 

One pound of butter, one pound of sugar, one and a half 
pounds of flour, six eggs, one grated cocoanut. Roll it out and 
cut in little cakes. 

COCOANUT DROPS. 

One pound of sugar, five eggs, three ounces of butter, one 
cocoanut grated, four tablespoonfuls of flour, a little salt and nut- 
meg. Drop on buttered pans in pieces the size of a cent and 
bake. 

CUP CAKE OR TEA CAKE. 

One-half cup of butter, one and a half cups of sugar, one 
cup of milk warmed a little, three eggs, two cups of flour and 
one of corn starch, one teaspoonful of soda, two of cream tartar. 
The butter, sugar and eggs should be well beaten ; the cream 
tartar sifted in with the flour, adding gradually the milk. 



EXPERIENCED HOUSEKEEPERS. 



33 



CUP CAKE. 

One cupful of butter, two cupfuls of sugar, six eggs, one 
cupful of sweet milk, three cupfuls of flour before sifting, and 
three teaspoonfuls of baking powder. Flavor to taste. 

GINGER SNAPS. 

Two cupfuls of molasses, one cupful of sugar, one cupful 
of lard, one tablespoonful of ginger, one tablespoonful of soda, 
and flour sufficient to make into a dough. 

SPICE CAKES. 
Mrs. J. H. F. 

Take a cupful of butter, one cupful of sugar, one cupful of 
molasses, one teaspoonful of cloves, two teaspoonfuls of cinna- 
mon, two teaspoonfuls of ginger and flour enough to make it 
tolerably stiff. Roll thin and cut into small cakes. 

SPICE NUTS. 

Mrs. Gilpin. 

One pint of molasses, one-half pound of butter, tw© ounces 
of ginger, one-half pound of sugar, one teaspoonful of saleratus, 
one-eighth teaspoonful of Cayenne pepper, one and a third tea- 
spoonfuls of allspice, two teaspoonfuls of cinnamon, one-half 
teaspoonful of cloves and flour enough to make a stiff dough. 

MOLASSES CUP CAKE. 

One cupful each of sugar, milk and molasses; three cupfuls 
of flour, half a cupful of butter, three eggs, one tablespoonful of 
ginger, one small teaspoonful of soda, and half a teaspoonful of 
salt. Pour the milk into the flour ; beat the butter and sugar to 
a cream, and add to it the salt and ginger, then the well beaten 
yolks of the eggs; beat the soda into the molasses, and when it 
foams, pour in the rest, adding the whites of the eggs beaten 
stiff as the last ingredient. 
(3) 



34 



PRACTICAL RECEIPTS OF 



GINGER CAKES. 

Miss Greene. 

One pint, of molasses, one-half pint of brown sugar, three 
eggs, one tea cupful of sour cream, one teaspoonful of soda dis- 
solved in a little boiling water, nearly half a pound of butter, 
spice of all kinds to the taste, flour enough to make it stiff as 
pound cake. Roll out and bake. 

SOFT GINGER BREAD. 

One-half cupful of sour milk or cream, one cupful of 
molasses, three cupfuls of flour, one-half cupful of butter, one- 
half cupful of sugar, two teaspoonfuls of ginger, one-half tea- 
spoonful of salt, one-half teaspoonful of soda, one teaspoonful 
of allspice, and one egg. Bake for one hour. 

SPONGE GINGER CAKE. 

One-half tea cupful of butter, one-half tea cupful of mo- 
lasses, one-half coffee cupful of sugar, one-half coffee cupful of 
cold water, one tablespoonful of ginger, one egg, two and a half 
coffee cupfuls of flour and three teaspoonfuls of baking powder. 

ALUM GINGERBREAD. 

One pint of Orleans molasses, one tea cupful of lard, two 
tablespoonfuls of ginger, one tablespoonful of soda, one tea- 
spoonful of alum dissolved in warm water, one-half teaspoonful 
of salt ; warm all together, and add flour enough to make a 
stiff batter. 

SPICE CAKE. 

Two cupfuls of sugar, one-half cupful of butter, three cup- 
fuls of flour, one cupful of sour cream or milk, five eggs, one tea- 
spoonful of soda, one wine-glassful of brandy, one nutmeg, one 
and a half teaspoonfuls of cloves, three teaspoonfuls of ginger, 
three teaspoonfuls of allspice and three teaspoonfuls of cinnamon. 
Bake in jelly pans and spread with either thin icing or jelly. 



EXPERIENCED HOUSEKEEPERS. 



35 



SPICE BALLS. 

One pound of butter, four eggs, one tablespoonful of all- 
spice, one tablespoonful of cloves, two tablespoonfuls of cinna- 
mon, and flour to make it stiff. Roll to the size of marbles, 
keep separate in the pan, and bake in a slow oven. 

SPICE CAKE. 

One cupful of butter, two cupfuls of sugar, one cupful of 
milk, five eggs, one tablespoonful of cinnamon, one tablespoon- 
ful of cloves, one nutmeg, one pound of raisins, three cupfuls of 
flour, one teaspoonful of soda. 

ROLLED JELLY CAKE. 

Five eggs, two cupfuls of sugar, two cupfuls of flour, two 
teaspoonfuls baking powder sifted with the flour, two tablespoon- 
fuls of water; bake in four jelly pans; have ready for each a 
cloth a little larger than the cake, thickly sprinkled with pow- 
dered sugar, on which turn the cake while hot; spread with jelly, 
beginning at one end, roll up, pushing it with the cloth, which 
may be afterwards wrapped around the roll to preserve the 
moisture of the cake. 

ROLLED JELLY CAKE. 

One cupful of sugar, one tablespoonful of butter, one and a 
half cupfuls of flour, two-thirds cupful of milk, one egg, two tea- 
spoonfuls of baking powder sifted with the flour, bake in a large 
sheet and when done, spread on the jelly, and cut the sheet in 
strips three or four inches wide, and roll up. If instead of jelly, a 
sauce is made and spread between the layers of the cake, it 
may be eaten as cream pie, and furnish a very nice and easily 
prepared dessert. 

For the Sauce— Beat together one egg, one teaspoonful of 
corn starch, one tablespoonful of flour, and two tablespoonfuls 
of sugar, stir it into a half pint of milk, and boil till it forms a 
good custard, remove from the fire and flavor with vanilla. 



36 



PRACTICAL RECEIPTS OF 



POUND CAKE (Measured.} 

One cupful of butter, one cupful of cream, two cupfuls of 
sugar, four cupfuls of flour, four eggs, and one teaspoonful soda. 

POUND CAKE. 

Twelve eggs, one pound of flour, one pound of sugar, one 
pound of butter, one teaspoonful of baking powder. 

POUND JELLY CAKE. 

One pound of butter, one pound of sugar, and one pound 
of flour, seven eggs, flavor to taste ; bake in jelly cake tins, 
and spread thin. 

GOLD CAKE. 

One cupful of sugar, one-half cupful of butter, yolks of four 
eggs, one-half cupful of sweet milk with one-half teaspoonful of 
soda, one and a half cupfuls of flour and one teaspoonful of 
cream tartar. 

SILVER CAKE. 

One-half cupful of butter, one and a half cupfuls of white 
sugar, one-half cupful of sweet milk, with one-half teaspoonful 
of soda, the whites of five eggs beaten to a froth, one large cup- 
ful of flour, with one teaspoonful of cream tartar. Flavor to 
taste. 

WHITE CAKE. , 
Mrs. G. H. Shafer. 
Whites of twelve eggs, three cupfuls of sugar, one heaping 
cupful of butter, one-half teaspoonful of soda, one cupful of 
buttermilk or sour cream, five cupfuls of flour lightly packed. 
When sweet milk is used, put in two heaping teaspoonfuls of 
baking powder instead of the soda. 



EXPERIENCED HOUSEKEEPERS. 



37 



BERWICK SPONGE CAKE. 
Mrs. R. Brown, Jr. 
Beat six eggs two minutes, add three cupfuls of sugar, and 
beat five minutes : two cupfuls of flour with two teaspoonfuls of 
cream tartar, and beat two minutes ; one cupful of water with a 
teaspoonful of soda and beat one'minute. Adda little salt, and 
the grated peel and half the juice of one lemon, and two more 
cupfuls of flour, beating all together another minute. Observe the 
time exactly, and bake in rather deep tins. 

SPONGE CAKE. 

Six eggs, the weight of five eggs in sugar and three eggs in 
flour; beat the whites stiff, stir sugar and yolks of eggs together, 
then add the beaten whites and beat the whole for ten or fifteen 
minutes, then add flour quickly and gently, and bake at once. 
Flavor with the juice and grated rind of a lemon. 

SPONGE CAKE. 

One cupful of flour, (measured before sifting, ) one cupful of 
pulverized sugar, a pinch of salt, one even teaspoonful of cream 
tartar mixed with the flour. To these ingredients add three 
eggs without beating ; beat the eggs into the mixture gradually, 
until the flour is all mixed in, and quite light. Add one-half 
even teaspoonful of soda, dissolved in six teaspoonfuls of hot 
water, one teaspoonful of essence of lemon, and lastly, one and 
a half teaspoonfuls of vinegar. Bake twenty minutes in a 
quick oven. 

A VERY SIMPLE SPONGE CAKE. 

Four eggs, two scant cupfuls of sugar, two-thirds of a cupful 
of boiling water, two cupfuls of flour, two teaspoonfuls of baking 
powder and a little salt. Beat all together, stirring the flour in 
lightly the last thing, and bake in a quick oven. 



3§ 



PRACTICAL RECEIPTS OP 



SPONGE CAKE. 

Mrs. McLaughlin. 
The weight of nine eggs in sugar, the weight of five eggs 
in flour, the rind and juice of one lemon, and ten eggs. 

HICKORY NUT CAKE. 

One tea cupful of hickory nuts chopped fine, one cupful of 
sugar, four teaspoonfuls of flour, and one egg. Bake in a well 
buttered pan. 

VANITY CAKE. 

One cupful of sugar, four eggs, butter the size of an egg, 
one cupful of flour, one teaspoonful of baking powder ; bake in 
jelly pans. 

For a Sauce — Take one grated lemon and juice, one or two 
apples grated, one egg beaten separately, one cupful of sugar, 
mix it all together and let it come to a boil, spread the sauce 
between the jelly cake when cold. 

FEATHER CAKE. 

Three cupfuls of flour, one-half cupful of butter, one cupful 
of milk, two cupfuls of sugar, three eggs, one-half teaspoonful of 
soda, one teaspoonful of cream tartar, and the grated rind of 
one lemon ; bake in two long pans. 

CLOVE CAKE. 

Miss Cooper. 

One-third cupful of butter, one cupful of brown sugar, two 
eggs, one-half cupful of milk, one-half teaspoonful of soda, two 
cupfuls of flour, one-half pound chopped raisins, one dessert 
spoonful of cloves, one dessert spoonful of cinnamon, one-half 
nutmeg. 



EXPERIENCED HOUSEKEEPERS. 



39 



ROCK CAKE. 
Mrs. Tudor. 

Beat well two eggs, add one pound of granulated sugar, 
and let stand one hgur, then add nine ounces of flour, and a 
few drops of essence of almond. 

SNOW BALLS. 

Mrs. I. D. Fry. 

Beat the whites of four eggs very stiff, then beat in one 
pound of granulated sugar, (light weight,) flavor, and bake on 
paper without grease. 

BREAD CAKE. 

Miss Irwin. 

One and a quarter cupfuls of sugar, three-quarters of a cup- 
ful of butter, three eggs, two and a half cupfuls of light dough, one 
cupful of raisins, one tablespoonful of flour, one teaspoonful of 
baking powder. Bake until the cake begins to shrink from 
the pan. 

CAROLINA CAKE. 

Miss Mary Heron. 

Two coffee cupfuls of pulverized sugar, one coffee cupful of 
cream, two tablespoonfuls of butter, the whites of eight eggs 
beaten stiff, and two coffee cupfuls of flour. Mix quickly, and 
flavor to taste. Bake as soon as mixed. 

ORANGE JUMBLES. 

Three eggs, one and a half cupfuls of sugar, five tablespoon- 
fuls of sour milk, one tablespoonful of extract of orange, one 
cupful of creamed butter, and flour enough to knead, roll thin 
and sprinkle with sugar. 



4 o 



PRACTICAL RECEIPTS OF 



JUMBLES. 

One pound of sugar, one pound of butter, one and a 
quarter pounds of flour and four eggs. 

ICING FOR CAKES. 

Take one pound of white sugar, and pour over it enough 
cold water to dissolve the lumps, then take the whites of three 
eggs and beat them a little, but not to a stiff froth, add them to 
the sugar and water, put into a deep bowl; place the bowl in a 
vessel of boiling water, and beat up the mixture; it will first 
become thin and clear, and afterwards begin to thicken, when it 
becomes quite thick, remove it from the fire and continue the 
beating until cold, then spread on with a knife. It is perfectly 
white and glistens beautifully. 

FROSTING FOR CAKE. 

Ten teaspoonfuls of white sugar and one-half teaspoonful of 
starch to the white of each egg. Put on when the cake is cool. 

LEMON CAKE. 

Five eggs, three cupfuls of sugar, one teaspoonful of soda in 
one cupful of sweet milk, one large cupful of butter, four cupfuls 
of flour, the rind and juice of one large or two small lemons. 

LEMON CAKE. 

Miss Gaither. 

Two cupfuls of sugar, three cupfuls of flour, one-half cup- 
ful of cold water, whites of four eggs and yolks of five, three tea- 
spoonfuls of baking powder. Bake in jelly-cake pans. 

Mixture. — Beat the white of one egg to a stiff froth; adding 
powdered sugar until almost too stiff to stir, then add the juice 
and rind of one good sized lemon. 



EXPERIENCED HOUSEKEEPERS. 41 



CREAM CAKE. 

One teacupful of powdered white sugar, one and a half cup- 
fuls of flour, three eggs, one-half teaspoonful of soda, a little more 
than one-half teaspoonful of cream tartar, and one-half teacupful 
of cream. Stir well together, and bake in a quick oven. 

LEMON JUMBLES. 

One pound of flour, one pound of sugar, one pound of 
butter, six eggs, the juice and grated rind of one lemon. 
Bake it in square pans, and sprinkle blanched almonds over 
the top, before putting into the oven. In summer do not use 
quite so much butter as the above — three-quarters of a pound 
will do. 

CINNAMON CAKE. 

Make a sponge at night with one-half pint of milk. Next 
morning beat together two eggs, a small cupful of sugar, one table- 
spoonful of butter and lard mixed, and a little salt. Stir into the 
rising sufficient flour to make a soft dough, set it to lighten, after- 
wards spread the dough very thinly on tins and let it lighten again. 
Just before putting it in the stove, spread melted butter over it, 
and a few little lumps of butter, and sprinkle thickly with mixed 
sugar and cinnamon. This quantity will make about five cakes 
on pie plates. 

WHORTLEBERRY CAKE. 

Two quarts of whortleberries, one pint of milk, one pint of 
molasses, one tablespoonful of soda dissolved in boiling water, 
a little salt, spice to your taste ; flour enough to make it as stiff 
as you can stir with a spoon ; bake in a quick oven. To be 
eaten warm with butter. 



4^ 



PRACTICAL RECEIPTS OF 



NUN'S CRACKS. 

Mrs. Lewis 

Into one quart of boiling milk, stir flour to the consistency 
of stiff batter ; beat in eight eggs, one at a time ; add a little 
salt. Drop a teaspoonful of the batter into hot lard; when done, 
dredge cinnamon and sugar over them. 

CORN STARCH CAKE. 

Two cupfuls of sugar, one cupful of butter, one cupful of 
sweet milk, two scant cupfuls of flour, one cupful of corn starch, 
the whites of six eggs, two even teaspoonful s of baking powder. 
Flavor to taste. 

MARBLE CAKE. 
Mrs. J. G. Miller 
White — One cupful of butter, three cupfuls of white sugar, 
five cupfuls of flour, one cupful of milk, one-half teaspoonful of 
soda, the whites of eight eggs, 

Dark — One cupful of butter, two cupfuls of brown sugar, 
one cupful of molasses, one cupful of sour milk, four cupfuls of 
flour, one-half teaspoonful of soda, one whole egg, yolks of eight 
eggs, all kinds of spice ; bake in two deep tins. Put a layer of 
dark cake in at the bottom, then one of light, and so on. 

DRIED APPLE, PEACH, OR PEAR CAKE. 

One cupful of butter, two eggs, one cupful of sweet milk, one 
teaspoonful of soda, four cupfuls of flour, one teaspoonful of spice, 
cloves, cinnamon and grated nutmeg, two cupfuls of dried fruit 
(apples, peaches or pears) soaked over night ; next morning 
chop fine as raisins and put them in the same water, add two 
cupfuls of molasses, and cook until thoroughly preserved. Bake 
for two hours. The cake is much improved by the addition of a 
few raisins. 



EXPERIENCED HOUSEKEEPERS. 



43 



A RICH POOR CAKE. 

One and one-half cupfuls of sugar, one egg, a piece of butter 
the size of an egg, one cupful of sweet milk, three cupfuls of flour, 
three teaspoonfuls of baking powder. Sprinkle white sugar thickly 
over the top just before putting in the oven. 

BROOKLYN CAKE. 

One pound of butter, one and one-half pounds of flour, one 
pound of sugar and three eggs ; work this together with the 
hand, and bake it in six cakes (in jelly cake tins.) One-half 
pound of almonds, one pint of sour cream, and vanilla to taste. 
Pound the almonds, mix with sugar, stir in the cream and vanilla; 
spread the cakes with currant jelly, then spread the mixture over 
this and lay them together as in jelly cake. Eat the second day. 

ROSE CAKE. 

Beat to a cream one-half pound of butter, then add one 
pound of white sugar, beat the butter and sugar together until 
very light; add one-half teacupful of sweet milk, one-half tea- 
spoonful of soda dissolved in a teaspoonful of hot water, one pound 
of flour, one teaspoonful of cream tartar mixed thoroughly into 
the flour, and the whites of twelve eggs beaten to a froth. Fla- 
vor with vanilla. Put one-quarter of a teaspoonful of cochineal 
into three tablespoonfuls of hot water, set it in front of the stove 
for fifteen or twenty minutes, then let it cool and when cool add 
a small piece of alum and a pinch or two of cream tartar, strain 
this through a thin cloth. Take one-third of the cake and color 
it with this coloring, then place the cake in the pan in layers of 
about one inch of the white and a quarter of an inch of the red. 
After all the cake is in the pan, before baking, cut down through 
it as if cutting into quarters. 



44 



PRACTICAL RECEIPTS OF 



JENNY LIND CAKE. 

Stir one medium sized coffee cupful of butter with a pound of 
pulverized sugar, add the yolks of six eggs, well beaten, dissolve 
a teaspoonful of soda in a cupful of milk, and add to the mixture. 
Mix two teaspoonfuls of cream tartar with four cupfuls of flour, 
beat the whites of the six eggs very light, and add alternately 
with the flour. Flavor with bitter almond or lemon. 

DELICATE CAKE. 

Three-quarters of a cupful of butter, two cupfuls of sugar, 
one cupful of sweet milk, three cupfuls of flour, the whites of 
eight eggs, two teaspoonfuls of cream tartar, and one teaspoonful 
of soda. 

SAND CAKES. 

Three-quarters of a pound of butter, one-half pound of 
brown or white sugar, the yolks of five eggs ; cut the butter in 
small pieces, mix it with the sugar and eggs, add one teaspoon- 
ful of cinnamon and as much flour as will do for rolling. When 
the cakes are cut, take the yolk of an egg and spread over them 
with a feather, and sprinkle with sugar and cinnamon. Work 
with the hand as little as possible. 

MACAROONS. 

One pound of shelled almonds, (one-quarter pound should be 
bitter almonds) one pound of pulverized sugar, three eggs; 
pound the almonds fine, stir together the yolks of the eggs and 
sugar, then add the almonds and lastly the whites of the eggs 
beaten to a froth. Grease and flour the sheet iron, drop the 
cakes on and bake quickly. Let them cool on the iron before 
taking them off, otherwise they will break to pieces. Should 
the dough be too stiff, add another egg. 



EXPERIENCED HOUSEKEEPERS. 



45 



SNOW CAKE. 

Beat ten eggs to a foam, add gradually two teacupfuls of 
powdered sugar, beat a few minutes and then stir in lightly one 
cupful of flour with one small teaspoonful of cream tartar. Flavor 
with lemon or vanilla. Bake slowly. 

STARCH CAKES. 

One-quarter pound of sugar, one-quarter pound of corn- 
starch and three eggs ; beat the yolks of the eggs, add the sugar 
and mix well, next add the corn starch and then the whites of 
the eggs beaten very light. Flavor with a very little cardamom 
seed rolled fine ; grease the dripping pan and drop the cakes into 
it, (about a large teaspoonful will make a large enough cake.) 
They will bake in a few minutes. 

MARCH MEETING CAKE. 

Mrs. Saml. Lewis. 
Three bowlfuls of flour, one of sugar, one of raisins, one of 
yeast and one of milk ; one-quarter of a pound of butter, same 
of lard, and one teaspoonful of soda. Mix quite soft, and if 
the milk and yeast do not moisten it enough, add more milk. 
It must be thinner than bread, and mixed warm. Let it rise 
over night. 

CORNUCOPIA CAKE. 

Mrs. G. S. Gray. 

One-half pound of sugar, one-half pound of flour, one- 
quarter of a pound of butter, four eggs and a little soda. 

CORNUCOPIA CAKE. — Measured. 

Two and a quarter cupfuls of flour, one and three-quarters 
cupfuls of sugar, three-quarters of a cupful of butter, four eggs 
and a little soda. Bake in small tin squares on greased paper, and 
roll immediately after baking. 



46 



PRACTICAL RECEIPTS OF 



COFFEE CAKE. 

Six eggs, one-half pound of butter, one pound of sugar, 
one and one-quarter pounds of fruit, one pint of milk, juice and 
rind of one lemon, one cent's worth of yeast. Make the rising 
the night before, with the milk : work in enough flour so that a 
spoon will stand in the mixture. If made in the morning use 
one teaspoonful of soda and two teaspoonfuls of cream tartar, 
instead of yeast. 

LEMON CHEESE CAKE. 

Mrs. Tudor. 

One-quarter of a pound of butter, one pound of loaf sugar, 
six eggs, omitting the whites of two, the juice of three lemons, with 
the grated rind of two; to be boiled to the consistency of honey, 
stirring all the time. 

PORK CAKE. 

Mrs. Wyckoff, Evanston, 111. 
One pound of pickled pork, (all fat,) chop and add a pint 
of boiling water, one pint of New Orleans molasses, one pound 
of brown sugar, one large tablespoonful each of cinnamon, all- 
spice, cloves and nutmeg, four eggs, add flour enough to make 
a stiff dough, (one tablespoonful of soda is added to the first of 
the flour,) one pound each of raisins, currants and citron. This 
makes three large cakes. 

ORANGE CAKE. 

Miss Brauns, Baltimore. 
One pound of butter, one pound of sugar, one and a 
quarter pounds of flour and five eggs ; the dough must be rolled 
out and baked in jelly cake tins ; take the juice of six oranges 
and two lemons, boil it, sweeten and thicken with a tablespoon- 
ful of corn-starch, add the yolks of four eggs and one-quarter of 
a pound of powdered almonds. Spread this over the cakes. 



EXPERIENCED HOUSEKEEPERS. 



47 



CREAM ALMOND CAKE. 

Miss Grace McLaughlin. 
The whites of sixteen eggs, three cupfuls of sugar, one cupful 
of sweet milk, one and a half cupfuls of corn starch, two and a half 
cupfuls of flour, one cupful of butter, three heaping teaspoonfuls 
of baking powder. Flavor to taste. 

For the Cream. — One and a. half pounds of almonds, (chop- 
ped fine,) one cupful of thick sour cream, three eggs beaten 
separate, five tablespoonfuls of sugar, flavor same as the cake. 
Beat all together and spread as for jelly cake, when the cakes 
are cold. 

COFFEE CAKE. 
Miss Tewnley. 

One cupfui of molasses, one cupful of butter, one cupful 
of very strong coffee, one-half cupful of sugar, four of flour, two 
eggs, one pound of raisins, one nutmeg, one teaspoonful of bak- 
ing powder, one teaspoonful of cloves and cinnamon. 

MOUNTAIN CAKES. 

Two cupfuls of white sugar and one of butter beat to a 
cream, one cupful of sweet milk, one teaspoonful of soda, two 
teaspoonfuls of cream tartar, three and a half cupfuls of flour, 
the whites of eight eggs beaten light. Bake in jelly cake pans. 

For the Icing. — Beat the whites of three eggs and add three 
cupfuls of white sugar and one teaspoonful of vanilla. Spread 
each layer as soon as it is baked. Grated cocoanut mixed 
with the icing, and also heaped on the top of the cake is an 
improvement. 

SCOTCH SHORT CAKE. 

Two pounds of flour, weighed before sifting; one pound of 
butter, and one-half pound of white sugar ; knead well, roll out 
in cakes half an inch thick, lay on buttered paper ; stick here 
and there with a fork and bake in a quick oven. 



43 



PRACTICAL RECEIPTS 



SCOTCH SHORT BREAD. 

Mrs. N. Ross, Glendale. 
Take three quarters of a pound of good butter, one-quarter 
of a pound of best lard, one and three-quarters of a pound of 
sifted flour, four ounces of rice flour, half a pound of the best 
brown sugar, and work all together into a smooth dough. Knead 
it very thoroughly, using up the flour a little at a time. Roll 
out an inch thick, divide into cakes about six inches square, 
pinch round the edge with the fore finger and thumb, and prickle 
very closely with a steel fork, sending the fork down to the 
bottom of the cake. Ornament with a few slips of orange-peel. 
Caraways may be kneaded in, if liked ; paper a bread tin and 
put the cakes on it, lifting them off the board with a pancake 
turner. Bake to a light brown, in a moderate oven half an hour. 



GELATINE BLANC MANGE. 

One box of gelatine, two quarts of milk, soak the gelatine 
in a little of the milk for half an hour, boil the rest of the milk, 
salt, sweeten and flavor it, and pour over the gelatine. When 
the gelatine is dissolved, strain it into a mould. 

CORN STARCH BLANC MANGE. 

One quart of milk, four tablespoon fuls of corn starch, four 
tablespoonfuls of grated chocolate. Sweeten to taste and flavor 
with vanilla. 

CHOCOLATE BLANC MANGE. 

One quart of milk, one ounce gelatine soaked in a cup of 
the milk one hour, four heaping tablespoonfuls of grated choco- 
late rubbed up with a little milk, three eggs beaten separately, 
three-quarters of a cupful of sugar, two teaspoonfuls extract 
vanilla Heat the milk to boiling, add the gelatine and milk, 
stir till dissolved, beat the yolks, add the sugar, then the choco- 
late, and pour in spoonful by spoonful the scalding milk upon 
the mixture, stirring all the time. Return to the saucepan, 
heat gently, stirring faithfully till it boils, take off and turn into 
a bowl, whip in lightly and briskly the beaten whites with the 
vanilla. Set to form in moulds wet with cold water. 
(4) 



PRACTICAL RECEIPTS OF 



CHOCOLATE BLANC MANGE. 

Miss Goepper. 

Dissolve one-half ounce of isinglass, blanch and pound one- 
half pound of almonds, boil one-half gallon cream with one- 
quarter pound sugar and one-quarter ounce vanilla and mix with 
almonds ; roast brown one tablespoonful of powdered sugar, 
add one quart of milk and stir into it one-quarter pound of grated 
chocolate ; let it boil and then add the almonds, isinglass, etc. 
Strain through a cloth ; let it become almost cold, but while 
liquid put into forms. * 

MOSS BLANC MANGE. 

Mrs. Sani'l. Lewis. 
Take as much Irish moss as you can hold between your 
fingers, wash it well, and boil it in one quart of milk, stirring it 
constantly until it thickens, (a few minutes will do,) strain into 
a mould immediately • just before removing from the fire add 
salt, sugar, and flavor to taste, (a piece of vanilla bean or sticks 
of cinnamon will flavor it nicely.) 

CHOCOLATE CREAM. 

Time, twenty minutes. One bar of chocolate, one pint and 
a half of cream, yolks of five eggs, one tablespoonful and a half 
of good moist sugar. 

Break a bar of chocolate into small pieces, and pour over 
them a pint and a half of cream, let it remain until it is dissolved, 
and then boil it slowly for ten minutes. Beat well the yolks of 
five eggs with a spoonful and a half of good moist sugar, mix it 
with the cream, and pour it into cups. Stand them in a stew pan 
of boiling water, which must only cover half-way to the edge of 
the cup, and let them remain simmering twenty minutes with 
the cover of the stewpan kept on. When done, place them in 
a very cold place. Milk may be used instead of cream if a less 
expensive dessert is required. 



EXPERIENCED HOUSEKEEPERS. 



51 



CREAM. 

Put into a saucepan three pints of sweet milk, one and one- 
half pints of cream with sugar, mix yolks of eight eggs with one- 
half cupful of rose water till it becomes white; when the milk 
boils take it off the fire and pour it over the eggs, put this into 
the saucepan again and set it on the fire, stir till it boils and 
then pour into a dish ; cut fine two ounces skinned almonds and 
put them into a little saucepan with a tablespoonful of sugar, a 
small piece of Spanish crape, one-half glass of rosewater and a 
little water, and let it boil, then take out the crape. Pour 
the almonds on a plate, and when cold decorate the cream with 
them. 

FRUIT CREAM. 

Take half an ounce of isinglass, dissolved in a little water, 
then put one pint of good cream, sweetened to the taste; boil 
it ; when nearly cold, lay some apricot or raspberry jam 
on the bottom of a glass dish, and pour it over. This is most 
excellent. 

LEMON CREAM. 

One pint of water, peel of three large lemons, juice of four 
lemons, six ounces of fine loaf sugar, whites of six eggs. 

Pare into a pint of water the peel of three large lemons, let it 
stand four or five hours, then take them out and put to the 
water the juice of four lemons, and six ounces of fine loaf sugar. 
Beat the whites of six eggs and mix it all together, strain it 
through a lawn sieve, set it over a slow fire, stir it one way until 
as thick as a good cream, then take it off the fire and stir it until 
cold and put it into a glass dish. Sugar of lemon may be used 
instead of the fruit. 

Orange cream may be made in the .same way, adding the 
yolks of three eggs. 



52 



PRACTICAL RECEIPTS OF 



CREAM WITH APPLES. 

Roast ten russet apples of medium size, peel them and pass 
through a sieve ; mix with one-quarter pound of powdered sugar 
and grated rind of a lemon ; put all into a saucepan, set it on 
the fire, for a few minutes. Beat the whites of six eggs and add 
to the apples ; when cold put into a dish and strew with finely 
cut almonds mixed with sugar. Put immediately into a medium 
warm 'oven and let them bake for a short half hour. 

RUSSIAN CREAM. 

Dissolve one-half box of gelatine in one-half pint of water ; 
make a custard with three eggs, one pint of milk and one cupful 
of sugar, beat the whites separately, when the custard is nearly 
cold, pour over the whites of eggs that have been well whipped, 
strain in the gelatine and beat very hard ; beat a pint of cream 
to a froth, and add when cold ; stir well and flavor to taste. 
Pour into a mould and put on ice until wanted. 

ANGELS FOOD. 

Mrs. Stille. 

Take half a box of gelatine and one quart of milk, and put 
it on the fire, and when the gelatine is entirely dissolved, add the 
yolks of three eggs well beaten, and four tablespoonfuls of white 
sugar, let it boil a few minutes, then remove from the fire, and 
stir in lightly the whites, beaten to a stiff froth. Flavor with 
vanilla, and pour into moulds to cool. 

ROCK CREAM. 

Boil a teacupful of rice in new milk till quite soft, sweeten 
with powdered white sugar, and pile it upon a dish, lay all over 
it lumps of jelly, or preserved fruit of any kind; beat the whites 
of three eggs to a stiff froth, add a little sugar, flavor to the 
taste ; add to this about a tablespoonful of rich cream, and drop 
it over the rice. 



EXPERIENCED HOUSEKEEPERS. 



53 



VANILLA CREAM. 

Put one-half ounce of gelatine in a quart of milk and let it 
stand one hour; add one cupful of sugar, then put on the fire 
and let it come to a boil ; when the boil comes through, take it 
off and add the yolks of two eggs, (previously well beaten with 
a. little cold water,) then flavor with one and a half teaspoonfuls 
of vanilla. Pour into a mould and let it stand until the next 
day. Use it with or without cream. 

\ MACAROON CREAM. 

Boil and stir with three pints of milk, a little sugar, a little 
lemon peel, a piece of cinnamon and six grated macaroons ; put 
into a dish the yolks of six eggs, mix with a little less than one- 
half pint of cream and a little milk till perfectly white, while 
stirring, add the boiled milk ; put again into saucepan and when 
it has come to a boil, pass through a fine sieve into the dish in 
which it is to be served; when cold, strew it with one ounce of 
finely cut almonds mixed with powdered sugar ; hold over it a 
hot shovel till it is nicely browned. 

STRAWBERRY CREAM. 

Chop one-half ounce of isinglass and boil it in water till it 
leaves one quart of thick liquid; add one-half gallon of cream, 
one-half pound of sugar, one-quarter of an ounce of cinnamon, 
and hardly a quart of mashed strawberries ; when it begins to 
boil, strain through a napkin, being careful that all seeds are 
retained. Put into forms till solid ; dip the moulds into warm 
water before turning it out. 

CREAM SNOW. 

Beat the whites of four eggs to a stiff froth, add two table- 
spoonfuls of sugar, one of white wine and flavor to taste. Add 
one pint of whipped cream. 



54 



PRACTICAL RECEIPTS OF 



WITCH'S CREAM. 

Roast eight medium sized apples, take out the pulp and 
mix one-quarter of a pound of pulverized sugar with it, add 
the beaten whites of two eggs ; beat all together until very 
light, and flavor with lemon. To be eaten with cream. 

CHARLOTTE RUSSE. 
Miss Dresel, Baltimore. 

Pour a pint of cold milk on half a box of gelatine, and let 
it stand half an hour. Make a custard of the yolks of four eggs, 
one coffee cupful of sugar, and a pint of cold milk ; when it 
comes to a boil, put the gelatine in immediately, and let it come 
to a boil again ; then put out to cool. In the meantime, have 
standing on the ice a pint of thick cream, which has been 
whipped stiff; when the custard is cold, commencing to thicken, 
set it' upon the ice and put in the whipped cream gradually ; 
then add gradually the whites of four eggs, well beaten. Flavor 
to taste with vanilla or orange flower water. Cover bottom and 
sides of dish with lady fingers or sponge cake, and pour in the 
custard. 

CHARLOTTE RUSSE. 

Whip together one quart of cream, one large cupful of sugar 
and one and a half teaspoonfuls of vanilla ; let one pint of milk 
and one-half package of gelatine come to a boil ; when cool, 
add it to the cream and whip all together. 

CHARLOTTE RUSSE. 

Mrs. F. W. Wilson. 
One quart of whipped cream, the whites of six eggs, six 
tablespoonfuls of white sugar whipped with the eggs, one-half 
tin cupful of isinglass dissolved in hot water. Flavor to taste 
with lemon or vanilla ; add all together and pour into the mould. 



EXPERIENCED HOUSEKEEPERS. 



55 



VANILLA CUSTARD. 

Boil for a quarter of an hour, half a pod of vanilla, cut in 
pieces, in a pint of cream, with four ounces of sugar ; then strain 
through a muslin. Beat the yolks of six eggs very well, and 
pour the milk over them into a howl — placing the bowl over a 
pan of boiling water, and stirring it rapidly till it thickens. Let 
it cool gradually, stirring it continually. 

LEMON CUSTARD. 

Beat the yolks of eight eggs for half an hour to a froth, and 
strain them ; pour over them a pint of boiling water and the 
outer rind of two lemons, grated. Make the juice of the two 
lemons into a syrup, with three ounces of sugar, and stir into 
the custard. Then set it over the fire, adding to it a glass of 
Madeira and half a glass of brandy, and stir till it thickens. 
Pour it out, and stir till cold, then seiwe in cups. 

CHOCOLATE CUSTARD. 

To a quart of milk, add the yolks of two eggs, well beaten ; 
one tablespoonful of corn starch and two squares of vanilla 
chocolate ; flavor and sweeten the custard, and boil. Pour into 
a dish, and either spread over the whites of the eggs well beaten, 
and set in the oven a moment, or drop the egg over the custard 
like floating island. 

CHOCOLATE CUSTARD. 

Mrs. R. T. Miller. 
Take two ounces of chocolate, scrape it and put in nearly 
half a pint of boiling water and set it near the fire to dissolve, 
stirring it occasionally ; beat the yolks of two and oil of two 
eggs very light, and stir them in a pint of cream or rich milk, 
and then chocolate and ail together, and sweeten to taste. Put 
it into small cups ; and bake about ten minutes ; when cold, 
put beaten white of egg and sugar heaped on each. 



56 



PRACTICAL RECEIPTS OF 



JELLY CUSTARD. 

Mrs. A. E. P. 

One teacupful of currant jelly, one cupful of butter, one 
cupful of sugar, four eggs. Cream butter and sugar, add jelly, 
then eggs ; beat hard. Bake in a crust ; this will make three pies. 

CORN STARCH CUSTARD. 

One quart of milk, three eggs, two teaspoonfuls of corn 
starch ; mix the corn starch with some of the milk, boil the 
remainder of the milk, stir in the yolks of the eggs previously 
beaten and the corn starch, sweeten to the taste ; as soon as it 
begins to thicken, pour half in a dish, then put in the whites 
well beaten with sugar, and dip the rest over it. 

APPLE FLOAT. 

Stew the apples in very little water, strain through a seive, 
sweeten and flavor. Take four eggs to each pint of apples; beat 
the whites very stiff ; then add the apples, well beaten, sweeten 
and flavor the eggs, beat all together. Eaten with cream is an 
improvement. 

BOILED CUSTARD. 

Three quarts of milk, eight eggs, two tablespoonfuls of 
flour; make the flour into a smooth paste with some of the milk, 
add this to the yolks of the eggs well beaten, and mix thoroughly; 
boil the remainder of the milk, dip it out and pour slowly over 
the flour and eggs, stirring all the time. Wash the saucepan, 
return the custard and let it come to a boil, stirring all the time 
to prevent curdling ; when done, sweeten to taste. 

Beat the whites of the eggs to a stiff froth and pour boiling 
water down the sides of the bowl in which they are beaten, the 
eggs will rise to the top and be sufficiently cooked ; when cold, 
place on the top of the custard or stir through it. 



EXPERIENCED HOUSEKEEPERS. 



57 



BAKED CUSTARD. 

Heat one quart of cream or milk with mace or cinnamon ; 
when cold, beat five eggs and add to it ; sweeten to taste, 
and flavor with rose water or nutmeg. Bake in cups until thick. 

FLOATING ISLAND. 

One quart of cream, the whites of five eggs, one-half pound 
of pulverized sugar. Whisk the eggs to a froth, to which add 
the sugar one teaspoonful at a time, and flavor with vanilla or 
currant jelly. Sweeten and flavor the cream with wine to taste; 
pour into a large glass or china bowl, and with a tablespoon, place 
the island tastefully on the top. 

ALMOND CUSTARD. 

Place over the stove one pint of milk, in which put one 
large handful of bitter almonds that have been blanched and 
broken up. Let it boil until highly flavored with the almonds ; 
then strain and set it aside to cool. Boil one quart of rich milk 
without anything in it, and when cold add the flavored milk, 
one-half pint of sand sugar, and eight eggs, the yolks and whites 
beaten separately, stirring all well together. Bake in cups, and 
when cold place a macaroon on top of each cup. 

BOILED CUSTARD. 

Put a quart of milk m a tin pail and set in a pot of boiling 
water ; beat the yolks of four eggs with three tablespoonfuls of 
sugar ; when the milk just comes to a boil, take it off and set it 
aside to cool; when cooled sufficiently not to cook the egg, stir 
a little in with the sugar and egg, (enough to melt the sugar,) 
then stir this in with the milk, and put all on the fire again ; let 
it just come to a boil and then put it through a strainer. Just 
before using, flavor with a teaspoonful of vanilla, and beat the 
whites of the eggs. Put this on top of the custard or mix 
through, as preferred. 



58 



PRACTICAL RECEIPTS OF 



APPLE SNOW. 

Boil twelve large apples till tender but not broken, drain 
on a seive, then put the dry pulps in a bowl and beat to a froth, 
beat the whites of ten eggs, mix with them a cup and a half of 
powdered sugar, then beat apples and all together a long time 
and pile on a dish, you must serve this immediately. 

BELL FRITTERS. 

Put a piece of butter the size of an egg into one pint of 
boiling water, let it boil a few minutes, thicken very smoothly 
with one pint of flour, add a teaspoonful of salt, let it boil about 
three minutes, stirring well all the time. Pour into a bowl, let 
it get almost cold, then add five or six eggs, breaking one yolk 
and beating it in, then another, and so on; then add the whites 
previously well beaten. Put one pint of lard in a pan, let it 
boil ; make the fritters small, drop them into the boiling lard 
and fry. A saucepan is best for frying fritters in. 

BREAD FRITTERS. 
Miss Lowry. 

One pint of bread crumbs, one pint of boiling milk, butter 
the size of an egg, six eggs, one-quarter pound of sugar, add a 
little nutmeg and brandy and some currants, flour enough to 
make a stiff batter. Fry in lard. 

APPLE FRITTERS. 

This is a favorite dish with many, and often preferred to 
dumplings. Make a batter not very stiff, with one quart of milk, 
three eggs, and flour to bring it to right consistence. Pare and 
core half a dozen large apples, and chop them to about the size 
of small peas, and mix them well in the batter. Fry them in 
lard as you would doughnuts. For trimmings, powdered sugar 
is best, though good brown sugar will do. 



EXPERIENCED HOUSEKEEPERS. 



59 



SNOW FRITTERS. 

Stir together salt, milk and flour to make rather a thick 
batter; add new fallen snow, in the proportion of one teacupful 
to one pint of milk. Have the fat hot when you stir in the 
snow and drop the batter into it with a spoon. To be eaten 
with sugar and lemon juice or sugar and wine. 

FRITTERS. 

One quart of milk, three eggs, one teaspoonful of baking 
powder, and a little salt stirred in the flour, make a batter like 
thick batter cakes, and drop in boiling lard. 

ICE CREAM. 

One gallon of cream, one and one-quarter pounds of pow- 
dered sugar. Flavor with lemon, vanilla or pine apple. The 
more it is beaten while freezing the better, and the more ice 
cream it will make. 

ICE CREAM. 

To one quart of milk add three eggs and one-half pound 
of sugar beaten very light ; boil the milk and pour it over the 
eggs -and sugar, when cool add one quart of cream to each quart 
of milk. Flavor to taste. 

ICE CREAM. 

One quart of milk, one and a half tablespoonfuls of arrow- 
root, the grated peel of two lemons, and one quart of thick 
cream ; wet the arrow-root with a little cold milk and add it to 
the quart of milk when it is boiling hot, sweeten it very sweet 
with white sugar, put in the grated lemon peel, boil the whole 
and strain it into the quart of cream. When partly frozen add 
the juice of two lemons. 



6o 



PRACTICAL RECEIPTS OF 



ICE CREAM. 

Three eggs and one quart of milk made into a custard, take 
one-half box of gelatine and dissolve it in a little hot water, add 
to it one quart of cream. Flavor with vanilla ; whip in the 
custard and freeze. 

STRAWBERRY ICE CREAM. 

Rub one pint of ripe strawberries through a sieve, add 
one pint of cream and four ounces of pulverized sugar, and 
freeze. 

PEACH ICE CREAM. 

Slice some peaches, sprinkle sugar over them, allowing 
about two pounds of sugar to every two quarts of peaches, 
and let them stand one and a half hours. Then add two quarts 
of cream and freeze. 

ITALIAN ICE CREAM. 

Miss Green. 

One quart of rich cream, one-quarter pound of sugar, 
eight eggs; beat the eggs to a stiff froth, sweeten and flavor the 
cream, whip well and mix with the whites. Beat all together 
and freeze. 

GELATINE JELLY, {without boiling). 

To one package of Cooper's gelatine, add one pint of 
cold water, the juice of three lemons and rinds of two pared 
very thin; let it stand one hour. Then add one quart of boil- 
ing water, one pint of wine and one and a half pounds of 
pulverized sugar. When the sugar has dissolved, strain 
through a flannel bag and set it away to stiffen. If preferred, 
two extra lemons and an extra pint of boiling water may be 
used instead of the wine. 



EXPERIENCED HOUSEKEEPERS. 



61 



COFFEE JELLY. 

Make the same as the last, substituting one pint of strong, 
cold coffee for the wine, and using a little more sugar. To be 
eaten with cream. 

ORANGE JELLY. 

To one package of gelatine add one pint of cold water, 
the juice of eight oranges and the rinds of four, pared very thin, 
and let it stand one hour ; then add three pints of boiling water 
and one and a half pounds of pulverized sugar ; when the sugar 
has dissolved, strain through a flannel bag. 

STRAWBERRY GELATINE. 

Take very ripe strawberries, enough to make one and a 
half pints of juice : pound as well as possible and let stand 
twenty-four hours; strain through a heavy napkin; to one and a 
half pints of juice add half an ounce of isinglass, after it has been 
dissolved by boiling in water : add one and a half pints of red 
wine and a half pound of sugar : let the sugar and wine boil 
with the isinglass so as to raise the impurities to the top : add 
one glassful of white wine and the juice of half a lemon and mix 
with juice of strawberries, stirring till it boils ; strain through a 
napkin till it is perfectly clear. If not sweet enough, add more 
powdered sugar. 

' GELATINE JELLY. 

Soak three ounces of gelatine in cold water for half an hour ; 
pour on it two quarts of boiling water ; when dissolved set it to 
cool; pare very thin the rinds of three lemons, add one pound 
of sugar aid the whites of four eggs : one pint of wine and 
spices to taste ; add these ingredients to the dissolved gelatine 
and boil fifteen minutes; pour into a jelly bag while hot and let 
it drip into the mould. 



62 



PRACTICAL RECEIPTS OF 



WINE JELLY. 

Boil and clarify half a pound of loaf sugar; dissolve one 
ounce of isinglass in a very small quantity of warm water; strain 
it into the syrup ; when nearly cold, add half a pint of wine ; 
mix well and pour into a bowl. 

For the convalescent this jelly is very nutritious. 

CALF'S FOOT JELLY. 

The best calves' feet for jelly are those which have had the 
hair removed by scalding, but not skinned, as the skin contains 
a great deal of glutinous matter. 

Take four quarts of cold water to a set of feet, (if they have 
been skinned, allow but three ;) let them boil slowly until the 
liquid is reduced to one half the original quantity, and the meat 
has dropped from the bone ; strain, measure and set it away in 
a large earthen dish until the next morning. Remove the 
sediment from the bottom of the cake of jelly and carefully 
scrape of! all the fat, as the smallest portion remaining will 
prevent the jelly from being clear. Press some white tissue 
paper over the surface to absorb what grease may yet re- 
main, cut the jelly in pieces and put into a preserving kettle 
with a pound of sugar to each quart, a pint of Maderia wine, a 
wine glassful of brandy, three large sticks of the best Ceylon 
cinnamon broken up, the grated peel and juice of two large 
lemons, and lastly, the whites of three eggs, strained but not 
beaten, being careful to allow none of the yolk to get into whites. 
Mix all well together, and let it boil hard for twenty minutes 
without stirring, then throw in a tea cupful of cold water and 
boil five minutes longer ; take it off the fire and set aside, closely 
covered for half an hour, then let it run through a large flannel 
jelly bag, the mouth of which is closed to prevent the flavor 
from evaporating. Do not squeeze the bag, as that will render 
the jelly cloudy. 



EXPERIENCED HOUSEKEEPERS. 



63 



CHOCOLATE JELLY. 

The same as coffee jelly, using rich chocolate instead of 
coffee. Serve with cream. 

MERINGUES. 

Miss Lowry. 

Beat to a stiff froth the whites of nine fresh eggs, and stir 
in one pound of granulated sugar. Drop on sheets of letter 
paper, from a teaspoon, in oval shaped cakes, and bake on boards 
an inch thick, in a cool oven, (about half an hour,) until alight 
brown. Remove from the paper by pressing on the under side, 
take out the inside with a teaspoon, and fill with Avhipped cream, 
and put two together, forming an egg shaped ball. 

APPLE MERINGUE. 

Pare, core, and stew ten tart apples in a very little water, 
add sugar, lemon, etc., as for a pie, and put all in a fruit pie 
dish into a cool oven ; beat up, meanwhile, the whites of four 
eggs to a stiff froth, and pile it on the apple irregularly, avoiding 
the edge of the dish ; return it to the oven and brown very slight- 
ly ; slip it all out carefully by the aid of a knife or spoon, into a 
china dish, and serve with cream. If you have not cream, 
make a custard of the yolks, flavored with vanilla. 

RICE MERINGUE. 

Mrs. McLaughlin. 
Cover the bottom of your pudding dish with fruit — fresh 
peaches are the best, when in season. Over the layer of fruit 
put one of rice, which has been previously boiled. Beat the 
whites of eggs with sugar, taking almost as much sugar to the 
eggs as you would to ice a cake ; flavor with vanilla, and cover 
the top of the rice with this about three-quarters of an inch thick. 
Set it in the oven ? and brown very lightly. It is better eaten 
cold. 



6 4 



PRACTICAL RECEIPTS OF 



APPLE MERINGUE. 

Mrs. Robertson. 

Prepare six large apples as for sauce, while hot, put in a 
piece of butter the size of an egg, when cold, add a cupful of 
fine cracker crumbs, yolks of three eggs well beaten, a cupful of 
milk, nutmeg and sugar to taste, bake in large plates, in puff 
paste ; when done, add whites of eggs and a tea cupful of sugar ; 
flavor with lemon. 

PRUNE MERINGUE. 

Put the prunes into clear water and boil till soft ; while 
warm pour over them some sweetened Maderia wine to make as 
much syrup as you wish; take the whites of seven eggs, beat 
stiff, add a little sugar; after putting your prunes into a dish, 
put this froth over them, smoothing it with a knife; set the 
dish in a slow oven and let it come to a light brown ; it is then ready 
for use. It can be kept for several days. 

SPONGE CAKE MERINGUE. 
Miss Coe. 

One cupful white sugar, three eggs, one cupful flour, one tea- 
spoonful cream tartar, one-quarter teaspoonful soda dissolved in 
a tablespoonful of cold water ; beat well together the sugar and eggs, 
stir in the flour gently; add a little extract of lemon. After the 
cake is baked spread with jelly ; over that put an icing, but not 
so thick as you would put on cake; serve with cream, made 
with a table-spoonful of sugar to one pint of cream, well 
whipped together. Flavor with vanilla. 

ARMER RITTER. 

Cut stale bread in slices; beat three eggs very light, 
add to them one quart of milk, soak the bread in this, and then 
fry to a light brown in butter and a little lard ; sprinkle with sugar 
and cinnamon, while hot, and serve immediately. Instead of 
sprinkling with sugar and cinnamon, jam may be placed 
between two slices. 



EXPERIENCED HOUSEKEEPERS 



65 



PEACH CAKE. 

Mrs. Spilcker, Baltimore. 
Take one- half a pint of flour and one even teaspoonful of 
salt, make them into a tolerably stiff sponge with lukewarm 
milk, add half a gill of yeast and let it rise over night. Next 
morning add one even tablespoonful of butter, an even half table- 
spoonful of lard and one tablespoonful of sugar ; mix all up stiff 
with about two gills of flour, let it rise again for two hours and 
bake in pie pans ; this quantity will be enough for two large 
pans. After it is in the pans and before baking, spread thickly 
over the top, freestone peaches that have been sliced and allowed 
to stand in sugar half an hour. 

STRAWBERRY SHORT-CAKE. 

Mrs. J. G. Miller, 
Take a pint and a half of flour, half a coffee-cupful of 
butter and a small teacupful of ice water ; cut the butter into 
the flour with a knife until well mixed: turn in the water and 
cut that in until it is a solid dough ; then turn out upon the roll- 
ing board and roll very thin three times; spread it over two 
pie plates as you would line a plate for a pie, and bake in a hot 
oven for twenty minutes, or until a nice brown ; split the cakes, 
spread with butter; add the strawberries, well sugared: pile up 
the three halves of short cake with strawberries upon each, and 
cover the fourth half over the whole. Set in the oven for eight 
or ten minutes. 

STRAWBERRY SHORT CAKE. 

Rub a large spoonful of lard and one of butter in one 
quart of sifted flour; put in a little salt and make a dough of 
cold water. Roll it out in thin cakes about the size of a break- 
fast plate; put in a layer of strawberries and sugar, then another 
cake of dough, another layer of strawberries and sugar, with a 
top layer of dough. Bake it slowly in an oven or stove, and 
eat for dessert, with sugar and butter sauce. 
(5) 



66 



PRACTICAL RECEIPTS OF 



ITALIAN CHARLOTTE. 

Soak in equal portions of wine and water sweetened with 
loaf sugar, some slices of sponge cake; put them in a glass bowl; 
make a custard in the proportion of eight eggs to a quart of milk, 
and six ounces of sugar; when cold lay the custard over the 
sponge cake ; beat the whites of three eggs to a froth, add, by 
degrees, three tablespoonfuls of powdered loaf sugar; flavor 
with lemon or vanilla, and with a spoon lay it tastefully over 
the top. 

DESSERT. 

Make a soft custard with the yolks of three eggs and one 
quart of milk, sweeten to taste and set away to cool. Take 
slices of stale sponge cake, moisten them well with wine and 
lay them in the bottom of a pudding dish or glass bowl ; next 
spread over them a coat of jelly or preserves and over this pour 
a little of the custard, then another layer of each and so on until 
the dish is filled. Beat up the whites of three eggs, sweeten and 
flavor with vanilla, spread over the top. It requires no cooking. 

GERMAN PUFFS. 

Eight spoonfuls of flour, seven well beaten eggs, and one 
quart of milk. To be baked in teacups two-thirds full in a quick 
oven, over fifteen minutes. To be served with sauce, or sugar 
and butter beaten together. 

JELLY FLOAT. 

Miss Greene. 

The whites of six eggs, a teacupful of jelly, one-half a tea- 
spoonful of tartaric acid, six tablespoonfuls of pulverized sugar; 
beat the eggs to a stiff froth, then dissolve the acid in the jelly, 
and beat it gradually into the eggs ; sift sugar in until pleasant 
to the taste. If the above quantity is not enough, serve with 
cream. 



EXPERIENCED HOUSEKEEPERS. 



67 



ICED APPLES. 

Pare and core one dozen large apples ; fill with sugar, very 
little butter and cinnamon ; bake till nearly done ; let them cool, 
and if you can without breaking, put them on another dish ; if not, 
pour off the juice ; having some icing prepared, lay it on the top 
and side, and set it into the oven a minute or two to brown 
slightly. Serve with cream. 

CREAM PUFFS. 

One pint of milk, one pint of flour, three eggs, a piece of 
butter half the size of an egg. Bake in cups. Serve with cream 
and sugar, or soft custard. 

VOL AU VENT. 

Gibson House. 

Roll a sheet of puff paste about three-quarters of an inch 
thick, cut it into a round shape and with a pointed knife cut a 
rim about one inch from the edge. Bake in a hot oven, when 
baked take out the inside and fill with preserves. If wanted 
for a side dish fill either with oysters or game. 

PATE AU FRANGIPANI. 

Gibson House, 

Place a tin ring or large muffin ring upon a pan, lay out 
the bottom and sides with puff paste, pour into this the frangi- 
pani and bake in a moderate oven. 

Frangipani — Melt four ounces of sweet butter, and put it 
into a quart of milk, with six eggs, three-quarters of a pound of 
sugar, two ounces of ground almonds and a wine glassful of 
brandy. Beat it well before pouring it into the puff paste. 



GENERAL OBSERVATIONS. 



To avoid having the lower crusts of pies clammy, glaze them 
with the white of an egg, and never fill those that are made of 
moist material until just before putting them into the oven. 

If the crust be made wholly with lard, allow one teaspoonful 
of salt to every pint of flour ; if wholly of butter, one teaspoon- 
ful to every quart. 

To avoid having the juice of a fruit pie boil over, moisten 
the edge of the under crust with water, just before putting on 
the upper crust. 

Pie crust should be handled and rolled as little as possible ; 
too much handling will make it tough. 

PLAIN PASTE. 

One quart of flour, one teaspoonful of salt, five tablespoon- 
fuls of butter, five tablespoonfuls of lard and one-half pint of 
very cold water. 

PUFF PASTE. , 

One pound of butter ; one pound of flour. 

Weigh the flour, and put it in a pan ; divide the butter into 
quarters ; put one quarter into the flour, and with a knife cut it 
through very fine, without touching with the hand; then with 



PRACTICAL RECEIPTS 



6 9 



cold water make into a stiff dough ; flour the board, turn out the 
paste, dredge with flour, and roll quite thin ; then cut another 
quarter of the butter into thin slices, and lay over the paste ; 
dredge with flour, and fold over the sides, forming a square ; 
then roll until of moderate thickness, and add another quarter ; 
and so continue until all the butter is rolled in, observing to roll 
quickly and handle as little as possible, as the warmth of the 
hand softens the butter. When the last quarter is in, roll until 
about half an inch thick, then cut the paste in quarters, place it 
on a dish, and set it in a very cold place, for two or three hours. 

When the weather is warm, mix with ice water, as soon as 
the paste is made, place it between the folds of a clean towel 
and put it on ice until hard. 

PUFF PASTE. 

Gibson House. 

Take one pound of sweet butter and work all the watery 
substance out of it, then take one pound of flour and make a 
paste in thickness to correspond to that of the butter, roll it into 
a thin sheet and place one-quarter of the butter in the centre, 
and fold it like a towel. Repeat this process four times, allowing 
about ten minutes between each rolling. 

PIE CRUST. 

One pound of flour, one-half pound of lard, five ounces of 
butter and a little salt ; mix with cold water. 

PIE CRUST. 
Mrs. F. W. Wilson. 
Three cupfuls of flour, three-quarters of a cupful of butter 
and lard, keep the butter out to roll in the crust, two-thirds of a 
cupful of ice water ; rub the lard through the flour, add a little 
salt ; then pour the water in and handle as lightly as possible ; 
roll this three times, (each time putting a piece of butter in,) 
until all the butter is used, then roll again and put into the pans. 



76 



PRACTICAL RECEIPTS OF 



TO GLAZE PASTRY. 

To glaze pastry, (which is the usual method adopted for 
meat or raised pies,) break an egg, separate the yolk from the 
white, and beat the former for a short time. Then, when the 
pastry is nearly baked, take it out of the oven, brush it over 
with this beaten yolk of an egg, and put it back in the oven to 
set the glaze. 

COCOANUT PIE. 

Miss Goepper. 

With one grated cocoanut mix one pint of milk, two large 
tablespoonfuls of sugar, and stir well ; add four eggs and another 
pint of milk. Bake with an undercrust. This will be sufficient 
for two large pies or three small ones. 

DESSICATED COCOANUT PIE. 

One cupful of dessicated cocoanut soaked in milk, two 
powdered crackers or two tablespoonfuls of corn starch, three 
eggs, a little butter, salt and sugar ; lemon, if wanted. Bake 
without upper crust. Beat the whites of half the eggs and put 
over the pie. Bake a few minutes. 

COCOAXUT PIE. 

Mrs. I. D. Fry. 

Grate one cocoanut. mix with the milk of same, to this add 
one cupful of white sugar, one tablespoonful of butter, one pint 
of sweet milk and the yolks of five eggs. When baked add the 
whites well beaten with four tablespoonfuls of pulverized sugar, 
spread over the pie, and brown. 

CREAM PIES. 

Mrs. J. H. Feemster. 
Take one pint of milk and the well beaten yolks of two 
eggs and mix them together ; add a pinch or two of salt and stir 
the whole gradually into three heaping tablespoonfuls of sifted 



EXPERIENCED HOUSEKEEPERS. 



71 



flour, then sweeten and simmer over the fire till thick, or until 
the boil is just ready to come through, stirring well all the time, 
to prevent burning. Flavor with vanilla. Pour this into a 
newly baked paste, and then spread over the top the well beaten 
whites of two eggs, sweetened and flavored. Brown in the 
oven. This will make two pies. 

CREAM PIES. 

Boil one quart of milk, and stir in one tablespoonful of 
butter, one of flour, one-half cupful of sugar, the well beaten 
yolks of five eggs ; flavor to taste. Bake the crust, then pour in 
the custard and bake five minutes. Beat the whites, add one- 
half cupful of sugar ; spread this over the top, and brown. 

CREAM PIES. 

Six eggs, two cupfuls of sugar, two cupfuls of flour, one tea- 
spoonful of soda and two teaspoonfuls of cream tartar. Bake 
in jelly cake tins. 

Custard. — One quart of milk, three eggs, three tablespoon- 
fuls of sugar, three tablespoonfuls of corn starch and lemon 
essence to taste. This makes four pies, each pie of two layers, 
with custard between. 

ORANGE PIE. 

Mrs. J. G. Miller. 
Two eggs, one large spoonful of butter, two spoonfuls of 
corn starch, three-quarters of a cupful of sugar, juice and grated 
rind of one orange. Cream the butter and sugar, at the same 
time stirring in the corn starch. Turn into this one cupful of 
hot water. When cool, stir in the beaten yolks and orange; 
beat the whites to a stiff meringue with three tablespoonfuls of 
powdered sugar. When the pie is baked, take from the oven 
just long enough to spread the meringue over the top, and set 
back for three minutes. 



72 



PRACTICAL RECEIPTS OF 



LEMON PIES. 

Miss Stewart. 

The juice, pulp and grated rind of one lemon, one cupful 
of sugar, the yolks of two eggs, three tablespoonfuls of flour, 
and a small teacupful of milk. Line the plate with paste, pour 
in this custard and bake. Beat the whites of two eggs, add 
four tablespoonfuls of white sugar, spread over the pie and 
brown in the oven. 

LEMON PIE. 

Grate the rind of two lemons; peel off the white skin; 
chop the lemon up fine ; add two cupfuls of sugar ; beat up two 
eggs and stir it all together^ Roll a rich paste out thin, line 
a tin plate with it, and fill it half full with the lemon; then roll 
out another crust thin, cover it and fill up the plate with the 
lemon ; cover it with a rich puff paste, and bake twenty 
minutes. 

LEMON PIES. 

Mrs. I. D. Fry. 

To one lemon, (grated without the peel), add one teacup- 
ful of boiling water, four tablespoonfuls of brown sugar, one 
tablespoonful of butter, two tablespoonfuls of flour, two eggs, 
(yolks) ; bake with an under crust. Beat the whites and four 
tablespoonfuls of white sugar, spread over the pies and brown. 

MINCE MEAT. 

Two pint bowls of chopped meat, one pint bowl of 
chopped suet, four pint bowls of chopped apples, two quarts of 
boiled cider, one pint of molasses and sugar to taste, half a 
pint of brandy, two pounds of raisins, the candied peel of two 
or three oranges or lemons, half a pound of citron; cloves, cinna- 
mon and nutmeg to taste. Moisten with water or with more 
cider. Scald and put it away in jars. 



EXPERIENCED HOUSEKEEPERS. 



73 



MINCE MEAT. 

Mrs. Fagin. 

One fresh tongue, boiled, four pounds of suet, twenty-five 
large apples, seven pounds of currants, three and a half pounds 
of raisins, five pounds of sugar, the grated rind and juice of 
four lemons, citron and* candied lemon peel to taste, three nut- 
megs, one-eighth ounce of mace, a little ground cloves and salt, 
one quart of brandy and one quart of Madeira wine. 

SPLENDID MINCE PIES. 

Miss Titus. 

Four pounds of beef, boiled, and then chopped, three 
pounds of beef suet, boiled with the beef and then chopped, 
nine pounds of apples, chopped, four pounds of raisins, stoned 
and chopped, a half pound of citron, chopped, five pounds of 
brown sugar, one quart of molasses, one pint of brandy, one 
pint of wine, one quart of cider, eight rolled crackers, one 
pound of chopped almonds, five teaspoonfuls of cinnamon, five 
teaspoonfuls of mace, one teaspoonful of pepper, and three 
tablespoonfuls of salt. Mix the cider and molasses together 
before adding them to the other ingredients. This mince meat 
is very good without the wine and brandy; more cider will be 
needed if they are dispensed with however. 

SQUASH OR PUMPKIN PIES. 
Mrs. Stille. 

Five eggs, nine tablespoonfuls of strained squash, one 
quart of boiled milk, a little salt, sugar to your taste, also 
spices; bake with a nice paste. 

CONFECTIONERS' PASTE. 

Gibson House. 

Mix one-half pound of sugar with one pound of butter, add 
four eggs, a little cinnamon, two pounds of flour, and milk 
enough to make a smooth paste. 



74 



PRACTICAL RECEIPTS OF 



PUMPKIN PIE. 

Cut the pumpkin into thin slices, and boil until tender 
in as little water as possible; watch carefully that it does not 
scorch ; drain off all the water, putting the stew-pan on a warm 
part of the stove, that it may dry off the moisture, for ten or fif- 
teen minutes. Mash, and rub through a sieve, adding, while 
warm, a small piece of butter. To every quart of the pumpkin, 
after mashing, add one quart of new milk and four eggs, the 
yolks and whites beaten separately. White sugar to taste, and 
cinnamon and nutmeg as desired; a very little brandy is a great 
improvement. The oven they are baked in must be hot, or they 
will not brown. It is as well to heat the batter scalding hot be- 
fore pouring into the pie-dishes. 

APPLE PIE. 

Mrs. Rob't Brown, Jr. 
Stew and strain enough apples for two pies ; beat the yolks 
of four eggs and stir them into the apples; sweeten and flavor 
with spices or lemon ; beat this mixture very thoroughly. Line 
the pie tins with a thin crust and fill with the apple. When 
done, frost the top with the whites of the eggs and set in the 
oven again. 

APPLE PIE. 

Line a pie pan with paste; fill the pan with tart apples, 
sliced thin ; cover the apples with sugar ; grate nutmeg over 
the sugar ; add about a tablespoonful of water, and cover 
with an upper crust. 

JEFF. DAVIS PIE. 

Yolks of three eggs, one and a quarter cupfuls of sugar, 
one-third cupful of melted butter, three tablespoonfuls of flour, 
one cupful of sweet milk. Flavor with lemon. Beat the 
whites stiff with sugar and put on the top of the pie. 



EXPERIENCED HOUSEKEEPERS. 



75 



CRACKER PIE. 

Take six soda crackers, rolled fine, and soak them in two. 
cupfuls of cold water for twenty minutes ; then add the juice and 
grated rind of two lemons and two and a half small cupfuls of 
white sugar ; bake with an upper and under crust. This quan- 
tity will make three small pies. 

MOCK MINCE PIE, 

Miss Titus. 

One pint of boiling water poured over eight soda crackers, 
one large lemon chopped with a pound of raisins, one and a 
half cupfuls of molasses, one cupful of sugar, half a cupful of 
butter, one cupful of vinegar, one teaspoonful of ground cloves, 
one teaspoonful of ground cinnamon, one and a half nutmegs, 
grated. 

WASHINGTON PIE. 

Miss Lowry. 

One cupful sugar, one egg, one cupful milk, two cupfuls 
flour, two teaspoonfuls baking powder, one large tablespoonful 
butter ; flavor with nutmeg. For the filling, take one cupful of 
milk, one egg, one teaspoonful flour or corn starch, sugar to the 
taste. Scald the milk, and stir the mixture into it. 

POTATO PIE. 

Mrs. McLaughlin. 
Four large potatoes well boiled and drained, and a large 
lump of butter, beaten until quite light ; three Urge spoonfuls 
of sugar, one pint of new milk, and three eggs; cinnamon and 
nutmeg to taste. 

JELLY CUSTARD. 

Three eggs well beaten, three tablespoonfuls of jelly, three 
tablespoonfuls of sugar, one tablespoonful of butter; beat all 
well together ; add half a wineglassful of wine. This answers 
for one pie only; bake in one crust in deep pie pans. 



7 6 



PRACTICAL RECEIPTS 



TRANSPARENT JELLY PIE. 

One cupful of butter, one cupful of powdered white sugar, 
and four eggs well beaten ; bake the crust, then pour in the 
mixture and put.it back in the oven for a few minutes until it be- 
comes stiff. 

PEACH PIE. 

Take mellow, juicy peaches, cut in quarters, after peeling 
and taking out the stones. Line a deep plate with paste, put in 
a layer of peaches, a thick layer of sugar, a tablespoonful of 
water, and a sprinkle of flour. Cover with a crust and bake 
slowly one hour. 

RAISIN PIE. 

One lemon, one cupful of sugar, one cupful of raisins, one 
cupful of cold water and three or four grated crackers. Bake 
with an upper and under crust. This quantity will make one pie. 



GENERAL OBSERVATIONS. 

A boiled pudding will be heavy if the boiling is not con- 
stant until done. 

Pudding cloths should always be dipped in hot water then 
wrung out and dredged thick with flour, just before putting them 
around the pudding. 

Always put a little salt in the water in which puddings are 
boiled. 

If a bucket is used for boiling a pudding in, the top must 
be made secure by fitting it over a cloth floured on the inside. 

The water should not quite reach the top of a mould. 

To prevent a pudding from sticking to the mould in which 
it is boiled, plunge the mould instantly iuto cold water, and then 
turn out at once. 

To prevent a pudding boiled in a cloth from sticking to the 
pot, place a plate or saucer in the bottom of the pot. 

The knife with which a boiled pudding is cut should be 
thoroughly heated, to prevent it from making the pudding heavy. 

FLOUR PUDDING. 

One quart of milk, six eggs, seven heaping tablespoonfuls 
of flour and a little salt. To be boiled in a pudding-bag, one 
hour, or baked in the oven three-quarters of an hour. 



78 



PRACTICAL RECEIPTS OF 



QUEEN OF PUDDINGS. 

Mrs. McLaughlin. 
One pint of bread crumbs, one quart of milk, one cupful of 
sugar, the yolks of four eggs beaten, the grated rind of one 
lemon and a piece of butter the size of an egg. Bake until done, 
but not watery. Whip the whites of the eggs stiff and add a 
teactipful of sugar, in which has been stirred the juice of the 
lemon. Spread over the pudding a layer of jelly or any other 
sweetmeat, and cover with the whites of the eggs, and replace 
in the oven to brown slightly. To be eaten cold, with cream, if 
desired, 

ELLEN'S PUDDING. 

Boil one quart of milk, wet three tablespoonfuls of flour with 
cold milk ; break four eggs saving the whites of two for sauce ; 
beat the eggs thoroughly and add to the flour, pour all together, 
when the milk is boiling hot, add a little salt. Bake for fifteen 
minutes. 

PUFF PUDDING. 

One pint of milk, the yolks of six eggs, six tablespoonfuls 
of flour, a lump of butter the size of an egg, and a little salt ; 
beat the whites of the eggs and stir in the last thing. Bake for 
forty minutes, and serve with drawn butter sauce. 

BREAD AND MILK PUDDING, 

Take a pint of milk and let it come to a boil, then remove 
it from the fire, and add three well beaten eggs with as much 
sugar as you think necessary ; a piece of butter the size of an 
egg, some raisins and about three teacupfuls of bread broken in 
small pieces ; spread a little butter over the top, and then 
sprinkle with cinnamon and nutmeg. Bake until it boils, if 
baked too long, the milk will whey. 



EXPERIENCED HOUSEKEEPERS. 



79 



COTTAGE PUDDING. 

Rub into one pint of flour, two teaspoonfuls of cream tartar ; 
rub together one tablespoonful of butter, and one teacupful of 
sugar, add to the flour ; dissolve one teaspoonful of soda in a 
teacupful of sweet milk ; beat one egg to a froth and add to the 
milk; then stir the latter briskly into the flour, etc., turn into a 
buttered pudding-dish, and bake half an hour in a quick oven. 

For a sauce. — Beat the yolk of one egg, a teacupful of 
sugar, and half a teacupful of melted butter. To this 
add half a teacupful of wine, and the same of boiling water \ 
while this is cooling, beat to a froth the white of one egg, and 
then stir into the same. 

BREAD PUDDING. 

Take stale bread and soak it, then pour off the water, add 
two eggs, half a cupful of sugar, one tablespoonful of butter, a 
little salt, add a few raisins and currants. Steam it two hours, 
or bake three-quarters of an hour. 

COCOANUT PUDDING. 

Beat the whites of eight eggs to a stiff froth ; add eight 
spoonfuls of sugar, four of melted butter, one small cocoanut, 
grated, one wine glassful of wine. Bake. 

COCOANUT PUDDING. 

Mrs. J. G. Miller. 

Grate one cocoanut, after having peeled or scraped off the 
outside skin ; pound or roll fine, five Boston crackers, and mix 
with the cocoanut ; add to them a pint and a half of boiling 
milk, and three tablespoonfuls of melted butter, or one pint of 
sweet cream. Beat six eggs, yolks and whites separately, and 
stir into the mixture ; add a small cupful of sugar, and bake as 
you would a custard pudding. It can be served either warm or 
cold 



So 



PRACTICAL RECEIPTS OF 



COCOANUT PUDDING. 

One quart of flour, six eggs, one cocoanut grated, two large 
spoonfuls of butter, one-half cupful of grated cracker and a little 
rose water ; sweeten to taste, and bake. 

BAKED INDIAN PUDDING. 

One pint of scalded milk, one-half pint oT corn meal, one 
teacupful of molasses, one teaspoonful of salt, six sweet apples 
pared and cut in small pieces, and one egg. 

INDIAN MEAL PUDDING. 

One-half pound of suet, two cupfuls of meal, one cupful of 
bread crumbs, one cupful of molasses, two cupfuls of currants, 
one cupful of raisins, one and a half cupfuls of milk, four eggs, 
one teaspoonful of cinnamon, one teaspoonful of cream tartar, 
half a teaspoonful of soda, one nutmeg; let the milk boil and 
pour over the meal. Mix the whole to the consistency of plum 
pudding and steam four hours. 

INDIAN PUDDING. 
Mrs. Geo. S. Gray. 
One cupful of corn meal wet with molasses enough to stir 
well ; pour on this one OjUart of boiling milk ; season with salt 
and ginger ; then let this stand until cold ; add half a cupful of 
flour and another quart or more of cold milk ; put in pieces of 
butter and bake slowly two hours. 

INDIAN PUDDING. 
Mrs. I. D. Fry. 

Take three tablespoonfuls of corn meal, beat the yolk of 
one egg, add one pint of boiling milk ; stir well ; add salt, one 
half teaspoonful of cinnamon, one-eighth teaspoonful of soda 
dissolved in a little warm water, one-third cupful of molasses, 
and the white of the egg, beaten stiff, stirred through it. 

Sauce. — Butter, sugar and flavoring. 



EXPERIENCED HOUSEKEEPERS. 



81 



NEW BEDFORD PUDDING. 

Four tablespoonfuls of flour and the same of corn meal, 
four eggs, one quart of boiling milk, a little salt and a cupful of 
molasses. Stir the ingredients into the boiling milk and bake 
one hour. 

» 

ORANGE PUDDING. 

Miss Greene. 

Stir to a cream half a pound of sugar and half a pound of but- 
ter ; grate the yellow part of the rinds and squeeze the juice of 
two large oranges ; add a wineglassful of mixed wine and 
brandy; beat six eggs very light and stir in the mixture; put 
into a buttered dish with a puff paste all around the edges ; 
bake one-quarter of an hour. Sprinkle sugar over the top 
when cold. 

ORANGE PUDDING. 

Mrs. Wm. Gibson. 

Mix one quart of milk and the yolks of two eggs, boil 
them, then stir in four tablespoonfuls of corn starch dissolved 
in a little milk; sweeten it; when this has thickened, let it par- 
tially cool ; place half a dozen quartered oranges in a deep dish 
and pour the custard over them ; then beat the whites of three 
eggs to a froth, add enough sugar to sweeten, spread over the 
top, and put in the oven to brown lightly. 

LEMON PUDDING. 

One pound of butter, one pound of sugar, ten eggs, one 
wineglassful of wine, brandy and rosewater to taste, the juice 
and peel of two lemons. Beat the butter and sugar together, 
gradually stir in the eggs, after being well beaten ; add liquor 
and lemon juice last; put into a light under-paste and bake.* 
This is improved by adding six or eight finely grated crackers. 
(6) 



82 



PRACTICAL RECEIPTS OF 



LEMON PUDDING. 

Miss Dresel, Baltimore. 
Two lemons, six eggs, one-quarter pound of butter, one 
pint of water, sugar to the taste ; bake in a pie plate lined with 
pastry. Oranges may be used in the place of lemons. 

LEMON PUDDING. 

One teacupful of boiling water, one teacupful of sifted 
sugar, one tablespoonful of corn starch mixed with cold water, 
one tablespoonful of butter, one egg, juice and rind of one 
lemon; stir the starch into the boiling water, then pour it on 
the butter and sugar, add the lemon, and the egg when beaten; 
have the paste ready in the pudding dish; pour in the mixture 
and bake. 

CURRANT PUDDING. 

Mrs. I. D. Fiy. 

One pint of sifted flour, one teacupful of sugar, three- 
fourths of a cupful of milk, two tablespoon fuls of butter, one 
egg, one and a half teaspoonfuls of baking powder, one-half 
pound of currants, a little salt and nutmeg. Bake one-half hour. 

Sauce. — Butter, sugar, a little flour and water to thin it; 
let it boil. 

BLACK PUDDING. 

Miss Stewart. 

One teacupful of molasses, one teacupful of milk, half a 
teacupful of butter, two teaspoonfuls of soda, one teaspoonful 
of cream tartar, two teaspoonfuls of cinnamon, nutmeg and 
other spices to suit the taste, a pint bowl of raisins, well floured, 
flour to make a stiff batter. . Steam it two and a half hours. 
When steaming, the water must be kept boiling constantly, or 
the pudding will be heavy. To be eaten with a hot pudding 
sauce. 



EXPERIENCED HOUSEKEEPERS. 



83 



PUDDING. 

Take half a pound of raisins, half a pound of apples, half a 
pound of bread crumbs and four eggs. Cut the raisins in half 
and seed them, chop the apples, stir all together and boil in a 
bag or form. To be eaten with a butter and sugar sauce. 

CHEAP PLUM PUDDING. 

Miss Murdock, Baltimore. 
Two cupfuls of bread crumbs, two cupfuls of raisins, one 
cupful of suet, one cupful of flour, one cupful of molasses, one 
cupful of sour milk, one teaspoonful of soda. Mix well, put 
into a bag or mould and boil three hours. 

PLUM PUDDING. 

Mrs. Gilpin. 

One-half pound of suet chopped very fine, one pound of 
raisins, stoned, one pound of currants, two pounds of stale 
bread crumbs, three eggs, three ounces of pulverized sugar, two 
gills of brandy, one small nutmeg, and cinnamon to taste. 
Boil five hours. 

ENGLISH PLUM PUDDING. 

One pound of beef suet, one pound of raisins, one pound of 
currants, washed and dried; not quite one-quarter of a pound of 
citron, six eggs, one-quarter of a pound of sugar, a saltspoonful 
of salt, a tablespoonful of cinnamon and mace mixed, a grated 
nutmeg, a small glassful each of wine and brandy, one pint milk, 
and one pound of bread crumbs. Soak the bread in the milk, 
beat the eggs light and add them to the bread. Stir in the 
sugar, suet and fruit by degrees, then add the spices, liquor, 
and three tablespoonfuls of flour. If found to be too stiff and hard 
to stir, add a little more milk. Boil for six hours in a we # ll 
floured thick cloth, well tied, or in a mould. The mould is 
much better. 



s 4 



PRACTICAL RECEIPTS OF 



PLUM PUDDING. 
Mrs. Wm. Gibson. 
Take half a pound of bread crumbs, (which should be 
soaked in milk,) half a pound of flour and four eggs beaten 
lightly ; add one pound of currants, one pound of stoned raisins, 
half a pound of suet, one ounce of citron, one-half a nutmeg, 
one-quarter of a teaspoonful of cinnamon, one-quarter of a pound 
of sugar, and as much milk as will mix it very thick. Dip a 
cloth in boiling water, wring out and flour it, tie it around the 
pudding, allowing room for the pudding to swell ; put it in a pot 
of boiling water, boil at least five hours. Dip the piidding in a 
pan of cold water when taking it up, this makes it firm, and 
prevents it from sticking to the cloth; after removing the cloth, 
pour brandy over the pudding, and set it afire. 

RICE PUDDING. 

Mrs. Jas. Wilson. 

One quart of milk, one cupful of stoned raisins, two-thirds 
of a cupful of rice ; keep it on the back part of the stove, until 
the rice is soft; when soft, add your milk and raisins; one cup- 
ful of sugar, two eggs beaten separately, a piece of butter the 
size of an egg, and a little salt ; mix well and bake one-half hour. 

RICE PUDDING. 

To one cup of rice soaked in water over night, add one 
quart of milk, boil until soft, and sweeten, then add the beaten 
yolks of four eggs, lay the whites beaten with sugar, on the top, 
and brown. Ornament with jelly. 

RICE PUDDING, — Without Eggs. 

One teacupful of rice, two quarts of milk, a piece of butter 
the size of a walnut, one-half teaspoonful of salt and four table- 
spoonfuls of sugar. Bake for two hours, in a slow oven. 



EXPERIENCED HOUSEKEEPERS. 



85 



RICE PUDDING — ICED. 

Boil a teacupful of rice until done ; then add a quart of milk 
and boil not quite dry, stirring frequently; stir together the 
beaten yolks of four eggs, one grated lemon rind and six table- 
spoonfuls of white sugar ; add this to the rice ; beat the whites 
of the four eggs as stiff as possible, add six tablespoonfuls of 
white sugar, and the juice of one lemon ; spread this frosting 
over the top of the pudding and brown in the oven. 

RICE DUMPLINGS. 

Pick some rice and cleanse it by rubbing in a towel, it 
must not be wet, or it will not adhere to the fruit ; pare and core 
some apples, leaving them whole ; dip each one in water, then 
roll it in the rice ; a piece of lemon peel or a clove may be 
placed in the centre of each apple ; each dumpling must be tied 
in a separate cloth ; boil them until the rice becomes soft. 

These are very nice for those who cannot eat boiled paste. 

RICE AND APPLE PUDDING. 

One teacupful of rice, one quart of water and a little salt, 
boil until the rice is soft ; add some sliced apples and cook for a 
few minutes. Then add one quart of milk, two eggs, one tea- 
spoonful of vanilla and some sugar, and bake until the milk is 
soaked up. 

APPLE PUDDING. 

Select juicy apples, that are a little acid ; pare, core and 
cut them into small pieces ; when you have about three pints, 
put them on to cook. Let them stew until entirely done, take 
them off the stove, mash well and add a lump of butter about 
the size of a small egg, sugar to taste and add a very little 
cinnamon. When cold, beat in three eggs. Butter the sides 
and bottom of a deep baking dish ; strew in bread crumbs until 
the bottom is covered to the thickness of about an inch, then put 



PRACTICAL RECEIPTS OF 



in about half the depth of stewed apples, a thin layer of crumbs, 
the rest of the apples and another thick layer of crumbs. Set it 
in the oven to bake, which, if quick, will bake it in about 
half an hour. Just before taking it out sift white sugar over the 
top, put it in the hottest part of the stove for a minute or two to 
brown. Either eat cold with cream, or hot with a sauce. 

APPLE PUDDING. 
Miss Greene. 

One pound of grated apples, one-quarter of a pound of 
butter, one-quarter of a pound of sugar, one teaspoonful of 
cinnamon or nutmeg, four eggs, one tumblerful of milk or 
cream. If you like, flavor with lemon. 

BAKED APPLE PUDDING. 

Bake the apples and rub them through a sieve ; to one 
pound of apples, mix, while hot, half a pound of melted butter, 
half a pound of powdered sugar, and the rinds and juice of two 
lemons; when cold, 'add six well beaten eggs; pour this into a 
light crust and bake half an hour. Sift a little sugar on top 
when baked. 

APPLE DUMPLINGS. 

Miss Greene. 

Take a Belleflower apple, peel and core it ; make a rich pie 
crust; take a piece of dough sufficient to cover one apple, lay it 
in your hand and put your apple on it and then work the dough 
all over it; roll in flour as you make them ; when they are all 
ready, drop carefully into boiling water and let them boil about 
one hour ; take out with a skimmer. Serve with sweetened 
cream. 

DOUGH FOR BOILED APPLE DUMPLINGS. 

Mix a heaping teaspoonful of salt with one of flour, and 
then scald with boiling water; mix so stiff that the dough will 
not stick to the pan. Neither shortening nor rising is required. 



EXPERIENCED HOUSEKEEPERS. 



87 



BIRD'S NEST PUDDING. 

Pare six good sized apples, take out the cores, lay them in 
a buttered dish; fill the holes with sugar and spice; make a rich 
custard and pour it over the apples. Bake half an hour. 

BROWN BETTY. 

Toast slices of baker's bread a light brown, butter them 
while hot ; put a layer of toast in the baking dish, then a layer 
of chopped apples with pieces of butter ; sprinkle over this sugar, 
cinnamon and nutmeg; alternate thus until the dish is full of 
toast and apples. The top layer of bread must be buttered 
but not toasted. Bake slowly until the apples are cooked. 
To be eaten with hot sauce. This pudding may be made of 
bread crumbs instead of toast. 

SUET PUDDING. 

Three eggs, half a pound of suet, ten a cent loaf of bread, 
one cupful of sugar, half a glassful of wine, one pound of 
raisins, one pint of milk, nutmeg and a little flour. The bread 
is to be soaked in the milk. Boil three or four hours. 

SUET DUMPLINGS. 

Half a pound of chopped suet rubbed well through twice 
the quantity of flour, a little salt, cold water sufficient to make 
out in balls; if you like, add currants or chopped apples. 
Drop into boiling water and boil half an hour. Eat with hot 
sauce. 

TAPIOCA PUDDING. 

Pare and core six large apples, fill with sugar and pour over 
them a teacupful of tapioca, soaked two hours in cold water, 
season with lemon or cinnamon, add a little more sugar and a 
very little salt ; fill the dish with water and bake one hour. 

Sauce — Cream and sugar. 



88 



PRACTICAL RECEIPTS OF 



STRAWBERRY TAPIOCA. 

Soak a cupful of tapioca over night in cold water ; in the 
morning, add a quart of strawberries, (or cherries), and sugar 
enough to sweeten it. Bake slowly one hour and serve cold 
with cream. 

TAPIOCA PUDDING. 

Soak one coffeecupful of tapioca over night in one pint of 
cold water with a pinch or two of salt; steam it next morning 
until it is all perfectly clear, then add to it one o 1 uart of sweet- 
ened apple sauce, the juice of one or two lemons and half a 
pound of raisins. Cook all together for a few minutes. If the 
tapioca seems too stiff, it may be thinned with hot water. To 
be eaten cold with cream or milk. 

TAPIOCA PUDDING. 

Soak three tablespoonfuls of tapioca in water over night; 
pour off the water, put the tapioca in one quart of boiling milk 
and boil ten minutes ; beat the yolks of four eggs, stir in a cup- 
ful of sugar and three tablespoonfuls of cocoanut; boil five 
minutes longer, pour into a pudding dish, beat the whites to a 
stiff froth, with three tablespoonfuls of white sugar; put this 
over the pudding, sprinkle cocoanut over the top, and brown in 
the oven five minutes. 

TAPIOCA PUDDING. 
Mrs. J. G. Miller. 

Take two tablepoonfuls of tapioca to one quart of milk ; 
let it simmer over the fire until soft ; add the yolks of four eggs 
well beaten, sweeten and flavor to taste ; bake three-quarters of 
an hour. Beat the whites of the eggs to a stiff froth with two 
tablespoonfuls of fine white sugar; drop this nicely over the 
pudding in little mounds. Set in the oven a moment to make a 
delicate brown. To be eaten cold with sugared cream. 



EXPERIENCED HOUSEKEEPERS. 



8 9 



SIMPLE PUDDING. 
Mrs. F. W. Wilson, 
One cupful of chopped suet, one cupful of sweet milk, one 
cupful of raisins, one cupful of sour milk, one cupful of mo- 
lasses, three Boston crackers pounded, one small teaspoonful of 
soda, half a teaspoonful of salt, flour enough to make a stiff 
batter ; boil four hours in a tin pudding pan. To be eaten 
warm with wine sauce. 

SAGO PUDDING. 

Mrs. Win. Gibson. 
Boil a cupful of sago with a little salt, slice five apples very 
thin, put them in a dish with sugar and cinnamon ; pour the 
sago over the apples ; then bake. 

SPONGE PUDDING. 

Miss McLaughlin. 
Make a soft custard with the yolks of three eggs and a 
quart of milk, and set it away to cool ; now take slices of stale 
sponge cake, moisten them well with wine, and lay them in the 
bottom of a pudding dish or glass bowl ; next spread over them 
a coat of jelly or preserves, (an acid kind is preferable), and 
over this pour a little of the custard ; then add another layer of 
the cake, jelly and custard, until all are used or you have the re- 
quired quantity. Beat up the whites of the three eggs with a 
little thick cream, sweetened and flavored with vanilla, and 
spread over the top of the dish. 

SPONGE PUDDING. 

Miss Fagin. 

Six eggs, the weight of five eggs in sugar, and of three 
eggs in flour ; the yolks to be beaten with the sugar until very 
light, the whites beaten to a stiff froth and stirred in after the 
flour very lightly. Boil it in a pudding mould one and a half 
hours. 



9 o 



PRACTICAL RECEIPTS OF 



For the sauce. — One cupful of sugar, half a cupful of butter, 
two eggs, one tumblerful of wine; beat the yolks with the sugar 
and butter, add boiling water, bring the wine to a boiling heat 
and stir it into the ingredients. Beat the whites to a stiff froth 
and lay them on the top. 

SPONGE PUDDING. 

Mrs. Tudor. 

One pound of sugar, one pound of flour, one dozen eggs 
well beaten. Steam two hours. 

MALVERN PUDDING. 

Mrs. Feemster. 

Line a dish with slices of bread one-quarter of an inch 
thick, (cut off the crusts); stew some blackberries, sweeten 
them and pour them boiling hot into the dish as full as it can 
hold ; put slices of bread on the top and then a plate with a 
weight on it. Let it stand all night. At table time turn out 
into a large platter and pour custard over it. 

BLACKBERRY PUDDING. 

One cupful of sugar, three-quarters of a cupful of jam, three- 
quarters of a cupful of butter, one and a half cupfuls of flour, 
three eggs, three tablespoonfuls of sour cream, one teaspoonful 
of cinnamon, one teaspoonful of soda. Bake in a moderate 
oven. 

HUCKLEBERRY PUDDING. 

One pint of milk, two eggs, one^quart of flour, or enough 
for a thick batter, one gill of baker's yeast, one saltspoonful of 
salt, one teaspoonful of soda dissolved in a little boiling water, 
nearly one quart of berries well dredged with flour ; make a bat- 
ter of eggs, milk, flour, yeast, salt and soda, and set it to rise in 
a warm place about four hours. When light, stir in the fruit 
quickly and lightly. Boil in a buttered mould or a floured cloth 
for two hours. To be eaten with sauce. 



EXPERIENCED HOUSEKEEPERS. 



9 1 



BERRY PUDDING. 

One pint of milk, two eggs, one saltspoonful of salt, one- 
quarter of a teaspoonful of soda dissolved in a little boiling 
water, one-half a teaspoonful of cream tartar sifted through a 
cupful of flour, and added to enough flour to make a thick 
batter, one pint of fruit well dredged with flour, and stirred in at 
the last. Boil for one hour, in a buttered mould. 

RHUBARB PUDDING. 

Put a layer of sliced bread and butter in your pudding pan, 
and a layer of rhubarb cut in small pieces, with small bits of 
butter, sugar and nutmeg, bake well, and eat with wine sauce. 
This pudding is very nice made with apples instead of rhubarb. 

GREEN CORN PUDDING. 

Allow one long ear of sweet corn for each person ; take 
half a pint of milk, one egg, one dessertspoonful of white sugar, 
one of sweet butter, and a teaspoonful of salt to every two ears. 
Beat the butter, suo;ar and e^ers well tog-ether, and add the milk 

7 O DO O ' 

and salt. Before cutting the corn off the cob, split each row of 
grains down the middle. The corn need not be boiled first. 
Stir the corn into the milk, and bake in a brisk oven in custard 
cups or a tin pan, until the top is nicely browned, but not 
hardened. Serve hot, without sauce. 

ARROWROOT PUDDING 

Take two tablespoonfuls of arrowroot, and two quarts of 
fresh milk ; mix the arrowroot with a small portion of the milk, 
and when the remaining part of the milk has boiled, add it to 
the former ; when nearly cold, add the yolks of three eggs, well 
beaten, three ounces of powdered sugar, two ounces of butter, 
and a little grated nutmeg. Stir the ingredients well together, 
turn them into a buttered dish, and bake for one-quarter of an 
hour. 



9 2 



PRACTICAL RECEIPTS OF 



ENGLISH SPENCER PUDDING. 

Mrs. Gaither. 

One-half pound of currants, one-half pound of raisins, one- 
half pound of brown sugar, one-half pound of suet, chopped fine, 
one-half pound of raw grated potatoes, one-half pound of raw 
grated carrots, and one-half pound of sifted flour. Boil steadily 
five hours, and serve with brandy or wine sauce. 

SALLIE LUNN PUDDING. 

One cupful of brown sugar, one cupful of molasses, one 
cupful of butter and lard mixed, two eggs, one cupful of sour 
milk, four cupfuls of flour, and spice to taste. Fruit if you like ; 
add one teaspoonful of soda, the last thing. 

DELMONICO PUDDING. 

One quart of milk, three tablespoonfuls of corn starch, five 
eggs, mix the corn starch with cold milk, and stir it into the 
boiling milk. Take it from the fire, and add the beaten yolks 
of the eggs, mixed with six tablespoonfuls of white sugar, then 
put it into the oven for ten or fifteen minutes. Beat the whites 
very light with three tablespoonfuls of sugar, and flavor with 
lemon ; the yolks and sugar, flavor with vanilla. Spread the 
meringue on top, and return to the oven until it is a delicate 
brown. Serve cold. 

MATRIMONY. 

Miss Robertson, Newark, Del. 

The yolks of seven eggs, one tablespoonful of flour, two 
tablespoonfuls of powdered sugar ; mix all together and beat well, 
stir a quart of sweet milk into the eggs and boil till it thickens, 
pour it out quickly. Beat the whites of the eggs to a stiff froth 
and put over the pudding when it is quite cold; sprinkle over 
with powdered sugar, and brown in the oven. 



EXPERIENCED HOUSEKEEPERS 





93 



PORCUPINE PUDDING. 

Mrs. R. Brown, Jr. 

Take a sponge cake and put almonds over the top (the 
points in the cake,) as closely as you please; pour over this a 
soft custard, flavored with vanilla, and serve soon after it is 
prepared. 

JELLIED PUDDING. 

Miss Lowry. 

One-third of a box of gelatine dissolved in a pint of boiling 
water, add the juice of one lemon, sweeten to taste, beat up the 
whites of three eggs with a little powdered sugar, and stir in 
lightly. Pour into a deep dish, set it in a cool place, and mix 
strips of citron through it while stiffening. Eat with cream. 

TO MAKE PUDDING QUICKLY. 

Split a few crackers, lay the surfaces over with raisins, and 
place the halves together again ; tie them closely in a cloth, and 
boil fifteen minutes in milk and water. With a rich sauce it is 
elegant. 

CABINET PUDDING. 

Boil three-quarters of a pint of cream, and mix one-quarter 
of a pint, cold, with the well beaten yolks of six eggs and a 
glass of brandy. Pour the boiling cream over this, and stir as 
you pour till it becomes a custard. Butter a plain mould and 
line it with dried cherries and slices of dried apricots or peaches, 
tastefully arranged in a pattern. Put into the mould lightly 
four ounces of sponge-biscuits and two ounces of macaroons, 
mixed ; strew an ounce of powdered sugar amongst them ; then 
fill up the mould with the custard perfectly cold. Tie up and 
steam for an hour. Let it stand a few minutes ; turn out care- 
fully and serve with wine sauce. 



94 



PRACTICAL RECEIPTS OF 



POLLY PUDDING. 

Two cupfuls of bread dough, one cupful of sugar, one cup- 
ful of butter, two eggs, one cupful of raisins and spice to taste. 
Bake for two hours. To be eaten warm, with sauce. 

MERINGUE PUDDING. 

Miss Fagin. 

Fill a deep dish half full with slices of sponge or lady cake ; 
sprinkle over the cake the grated rind and juice of one lemon ; 
then beat very light the yolks of five eggs, and the whites of two, 
add to this, four ounces of sugar and a quart of milk; flavor 
with grated nutmeg and a wine-glassful of brandy ; pour this 
over the cake and bake in a moderate oven. When done, have 
ready a meringue, made of the whites of three eggs beaten to a 
stiff froth, and a cupful of line white sugar stirred lightly into the 
whites; spread this over the pudding and brown it a few 
minutes in the oven. Serve hot or cold. 

CREAM PUDDING. 

Two cupfuls of sugar, one-half cupful of butter, three cup- 
fuls of flour, one cupful of milk, three eggs, one-half teaspoon. 
ful of soda, one teaspoonful of cream tartar, and salt to taste. 

Cream for the Pudding — One pint of milk, one teacupful of 
sugar, and the grated rind of two lemons, put this to boil. Wet 
one heaping tablespoonful of corn starch with cold milk, add 
two eggs beaten up light, to this, and when the milk boils stir 
this mixture in, and put it on the fire again, stir until it 
thickens ; when cold, add the juice of the lemons. 

CREAM PUDDING. 

Miss Gaither. 

Four eggs, one cupful of sugar, one and a half cupfuls of 
flour, four tablespoonfuls of water, and one teaspoonful of 
baking powder. 



EXPERIENCED HOUSEKEEPERS. 



95 



For the Cream — One and a half pints of milk, when boiling, 
add one teacupful of sugar, one-half cupful of butter, three 
tablespoonfuls of flour, two eggs, flavor well with lemon. Cut 
the cake through the centre, and spread with the cream, while 
warm, then put icing on the top, made of the white of one egg 
beaten to a stiff froth, and one large cupful of sugar, with four 
tablespoonfuls of water, let it boil a few moments, pour into the 
egg, and heat till nearly stiff. 

CORN STARCH SAUCK 

Three ounces of butter, three ounces of sugar, one teacup- 
ful of water, one tablespoonful of corn starch ; beat the butter 
and sugar to a cream ; boil the corn starch, (previously dissolved 
in water,) in the cup of water, then pour it over the butter and 
sugar. Flavor to taste. 

SAUCE FOR APPLE DUMPLINGS. 

Miss Lowry. 

One cupful of sugar and one-half cupful of butter stirred 
to a cream; add the whites of two eggs beaten to a stiff froth, 
and the rind and juice of one large lemon. 

SNOW PUDDING. 

Miss Stewart. 

To one box of Cox's gelatine, add the juice and grated 
rinds of four lemons ; pour over these one-quarter of a pint of 
cold water and allow to stand twenty minutes; then add one 
and three-quarter pints of boiling water and four teacupfuls of 
white sugar; when the sugar has dissolved, strain the whole; 
after straining, beat the whites of four eggs to a froth ; by the 
time they are well beaten, the mixture will be sufficiently cool 
to add to them; add it gradually, beating well; then continue 
to beat for nearly an hour. Not to be used until it stiffens. 
To be eaten with a custard made of the yolks of four eggs, one 
quart of milk, one teaspoonful of vanilla, and four tablespoon- 
fuls of white sugar. 



9 6 



PRACTICAL RECEIPTS OF 



SNOW PUDDING. 

Pour a pint of boiling water on one-third of a box of gel- 
atine, and stir until dissolved ; add a coffecupful of sugar, the 
rinds and juice of two large lemons, and the whites of three eggs 
beaten to a froth; beat all together until it foams and stiffens. 
In cold weather, fifteen or twenty minutes beating will be suffici- 
ent; in warm weather, set the pan in pounded ice while beating. 
Make a custard with the yolks of the eggs in the usual way, and 
serve with it, 

ANNA'S SAUCE. 

Mrs. Gaither. 

Two eggs, beat yolks and whites separately, one and a half 
cupfuls of sugar, two tablespoonfuls of butter, and a gill of 
milk ; stir all well together, and cook same as float. This is 
splendid for apple dumplings. 

PUDDING SAUCE. 

One cupful of sugar, a little .less than half a cupful of 
butter, a little nutmeg ; mix one tablespoonful of flour with a 
little cold water, add half a pint of boiling water, boil a few 
minutes, then pour it over the sugar and butter well mixed. 

COLD PUDDING SAUCE. 

Beat four tablespoonfuls of butter and eight tablespoonfuls 
of sugar to a cream, add one teaspoonful of flavoring. 

HOT PUDDING SAUCE. 

Beat four tablespoonfuls of butter and eight tablespoonfuls 
of sugar to a cream, add two teaspoonfuls of flour, pour over 
this mixture two cupfuls of boiling water, put it on the fire and 
stir steadily till it boils ; then remove from the fire and add one 
teaspoonful of flavoring. 



EXPERIENCED HOUSEKEEPERS. 



97 



WINE SAUCE. 

Mrs. F. W. Wilson. 
One-half cupful of butter, one cupful of sugar; when well 
beaten pour over it half a pint of wine, Medeira or Sherry, and 
whip rapidly to a cream. 

PLAIN WINE SAUCE. 

Two cupful s of sugar, one cupful of butter, two eggs ; all 
beaten very light; one glassful of wine. Scald with one pint 
of boiling water. 



* 



ICE CREAM CANDY. 
E. C. S. 

Put two pounds of granulated sugar in a sauce-pan with 
sufficient cold water to barely cover it; add a piece of butter 
twice the size of an egg, two tablespoonfuls of vinegar; boil 
this without stirring about twenty-five minutes; just before re- 
moving from the fire, flavor with one teaspoonful of vanilla. Pour 
into well greased pans. When cool enough, pull for a few 
minutes. 

CHOCOLATE CARAMELS. 
Miss McLaughlin. 
Cream well together a quarter of a pound of grated choco- 
late and half a teacupful of butter ; add one teacupful of sugar, 
one teacupful of molasses and one teacupful of sweet cream. 
Milk will do if you have not cream. Boil about twenty min- 
utes. Grease tin plates well with butter, pour in the hot mixture 
until the proper thickness; when nearly cold, mark off into 
small squares with a greased knife. In summer they should be 
placed on ice to harden, and in cold weather in a cool, airy 
place. The candy is improved by the addition of almonds. 

CHOCOLATE CARAMELS. 
Mrs. Wm. Gibson. 
One cupful of grated chocolate, two cupfuls of sugar, one 
cupful of molasses, a lump of butter the size of an egg, one 
cupful of milk. Stir all together and boil till it thickens. 



PRACTICAL RECEIPTS 



99 



CHOCOLATE CANDY. 

Four cupfuls of sugar, one-half a cake of Baker's chocolate, 
grated, two teaspoonfuls of cream tartar, and butter the size of 
an egg. Boil fifteen or twenty minutes, stirring part of the time. 

CREAM CANDY. 

Two cupfuls of white sugar, one cupful of water, half a 
cupful of vinegar, one tablespoonful of vanilla. 

MOLASSES CANDY. 

Two cupfuls of coffee sugar, one cupful of molasses, two 
tablespoonfuls of vinegar, half a teaspoonful of soda. Flavor 
to taste. 

SUGAR CANDY. 

Miss Greene. 

Two pounds of sugar, one cupful of water, half a cupful 
of vinegar ; add just before it is done a dessertspoonful of butter. 
Flavor to taste. 

TAFFIE CANDY. 

Put into a brass skillet or preserving pan, three ounces of 
very fresh butter; as soon as it is just melted, add a pound of 
brown sugar of moderate quality: keep these stirred gently 
over a very clear fire for about fifteen minutes, or until a little 
of the mixture, dropped into a basin of cold water, breaks 
clear between the teeth without sticking to them ; when it is 
boiled to this point, it must be poured out immediately, or it 
will burn. The grated rind of a lemon, added when the taffie 
is half done, improves it much ; or a small teaspoonful of ground 
ginger. 

MRS. HARRISON'S CANDY. 

Two pounds of white sugar, eight tablespoonfuls of water, 
one teaspoonful of cream tartar ; boil till it cracks ; do not 
stir ; pour out and flavor. 



IOO 



PRACTICAL RECEIPTS 



ALMOND TAFFIE. 

Boil a syrup of a pound of sugar to half a pint of water, 
throwing in an ounce of blanched almonds split into strips 
and an ounce of butter. When the candy hardens at once 
in the water, turn it out on a buttered slab and cut up 
into thin squares. 

HOME-MADE CANDY. 

Four tablespoonfuls of water, one pound of coffee sugar, one 
teaspoonful cream tartar ; boil, stirring constantly to avoid burn- 
ing; when done put into an earthern dish, flavor with vanilla, 
work in the hands at once, pull till white. 

SUGAR KISSES. 

Whisk the whites of four eggs to a stiff froth, and stir in 
half a pound of sifted white sugar, flavoring to taste. When 
stiff, put on a white paper, size of each about half an egg, one 
inch apart ; place the paper on a board half an inch thick and 
put in a hot oven. When done, put bottoms of two together. 
These are delicious. 

CREAM CANDY. 

Four pounds of pulverized sugar, a piece of butter the size 
of an egg, five tablespoonfuls of cream, six tablespoonfuls of 
vinegar, enough water to keep from burning. Cook three- 
quarters of an hour without stirring. Test by dropping a little 
in cold water ; when it is done you can pull it. 

SUGAR CANDY WITH HONEY, 

Take one quart of sugar and water enough to dissolve it, 
add half a teacupful of honey ; boil until it hardens upon being 
dropped into cold water. 



GENERAL OBSERVATIONS. 



In the first place, observe always to lay your meat in the bot- 
tom of the pan or pot, cutting the meat up, or if a bone, crack- 
ing it well. A lump of butter adds richness, but is not necessary. 
Select such herbs and vegetables as you prefer, cut them up very 
small and lay over the meat, with a very little water and a cau- 
tiously small piece of salt. Cover the vessel with a close-fitting 
lid and set it by a slow fire ; this will draw out all the virtue of 
herbs and roots, giving the soup a different flavor from what is im- 
parted by putting the full quantity of water in at first. Turn 
the meat frequently. When the gravy produced is almost dried 
up, fill your pot with a sufficient quantity of water to make soup 
enough for your family. To a large shank-bone of beef, three 
quarts or even one gallon is not too much to allow. 

When your soup is done take it off the fire to cool, and 
skim thoroughly from grease. Put it on again, and be sure not 
to dish it up unless boiling hot. Be careful to add salt and 
other high-flavored condiments sparingly ; every table is pro- 
vided with salt-cellar and castor, so that a deficiency in these 
respects may be easily rectified; not so an over quantity. If 
other thickening than the vegetables used is deemed advisable, 
brown the flour for all soups save chicken, veal and oyster soup. 



162 



PRACTICAL RECEIPTS OF 



TO MAKE STOCK FOR SOUP. 

We believe the reason why French cooks succeed better 
than English ones in making clear soup is, that they pay greater 
attention to skimming it during the boiling process. In France 
the soup pot is usually an earthen one; in England it is made 
either of copper or of iron. The greatest care and particular- 
ity should be observed in keeping it clean. No matter of what 
material the vessel may be made, the inside of the cover and 
the rim must never be neglected. The best parts of beef for 
the stock-pot are the hind shin and the buttock ; the proportion 
of water should be about two quarts to three pounds of meat. 
The meat should be placed first in the stock-pot, and the 
water poured in cold, and the quantity of salt required added. 
Place the stock-pot at the side of the fire, and let it slowly be- 
come hot ; before the water boils remove the scum carefully di- 
rectly it rises, and continue skimming at intervals, for at least 
half an hour. Then add the vegetables — three carrots, three 
turnips, half a head of celery, a few young leeks, and an onion 
stuck with three cloves, some savory herbs and peppercorns. Let 
all these stew very gently for five hours at least. Strain the 
soup, clear it from all fat, and serve it. The continental mode 
is to place a few slices of untoasted bread at the bottom of the 
tureen, to soak them well for ten minutes with a cupful of the 
soup, and then to pour the remainder boiling hot over them. 

EGG BALLS FOR SOUP. 

Rub smooth the yolks of three hard boiled eggs, add a 
little salt and make into a paste with the yolk of a raw one: 
mould into balls and throw them into the boiling soup for a few 
minutes. 

SPONGE DUMPLINGS. 

One pint of milk, a small lump of butter, (walnut size,) a 
little salt; heat and stir in flour until stiff. When cool, add 
the yolks of three eggs; then the whites beaten to a froth. 



EXPERIENCED HOUSEKEEPERS. 



BREAD DUMPLINGS. 

Rub one-quarter of a pound of butter to a cream, mix it 
up well with six eggs, then add enough grated bread to make a 
dough; then form into round balls. Throw them into the soup. 
When they are done they rise to the top; then let them stand a 
few moments to improve in lightness. 

NOODLES. 

Beat one egg very light, add a little salt and work in as 
much flour as possible ; roll out in very thin sheets and allow 
them to stand about two hours ; then roll them up and cut in 
very thin strips. Put them into the soup about five minutes be- 
fore removing it from the fire. 

PEA SOUP, WITH PORK. 

One-half pint of whole dried pease, (soaked over night), 
two quarts of water and a piece of salt pork, (middling). 
Boil four hours, stirring often so that it will not burn. Small 
squares of bread fried in butter are to be eaten with this soup. 

TURNIP SOUP. 

Take one dozen turnips, half a dozen onions, and proceed 
as above. When pressed through the sieve, add salt, white 
pepper, and one cup of cream to make it white. 

Potato soup is made in the same way, parboiling the pota- 
toes before adding them to the soup, and omitting the cream. 

BARLEY BROTH. 

Cover a knuckle of beef, veal or mutton with cold water, 
put in a teacupful of barley and half the quantity of peas ; 
when the soup boils, add a pint of minced cabbage, two carrots, 
a turnip and three onions, all cut neatly. Boil slowly, but con- 
stantly, for two hours, salting to taste. Have some finely 
minced parsley in the tureen, pour the soup over it boiling hot. 



PRACTICAL RECEIPTS OP 



GREEN PEA SOUP, (WITHOUT MEAT). 

One peck of pease, three quarts of water, a good piece of 
butter and some salt. Cook until the pease are perfectly tender. 
Drop in some sponge dumplings, (see recipe). If not thick 
enough, add a little flour and water. 

POTATO SOUP, (WITHOUT MEAT). 

Pare some boiled potatoes and mash them, put them 
through a colander and add some butter, pepper and salt; pour 
over this some boiling water, set all on the hre and let it come 
to a boil, then add chopped parsley and celery and the beaten 
yolk of one egg. Pour the soup over pieces of bread fried 
brown. 

GREEN PEA SOUP. 

After having removed the hulls from a peck of fresh green 
pease, boil them in water until they are soft, and then work 
them through a hair sieve. Pour the water in which the pease 
have been boiled into a clean saucepan, and put into it a 
knuckle of veal, three slices of lean ham, two carrots, and one 
turnip cut up into slices ; add a little more water, and let the 
meat and vegetables simmer gently together for two hours; then 
strain the liquor through a hair sieve into a clean bowl, and add 
the pulped pease. Boil a little spinach, beat it and squeeze it in 
a cloth, and add to the liquor as much of the juice pressed from 
it as will render it a good color. Pour all into a saucepan, and 
let it boil gently so as to take off all taste of the spinach. Slice 
in the white part of one. head of celery, add a lump of sugar the 
size of a walnut, pepper and salt to taste. Cut some slices of 
bread in small diamonds, and fry them in fresh butter. Cut 
up a large lettuce in slices, and fry them after the bread ; put 
these into the tureen. Have ready boiled a pint of young pease 
as for eating ; put them into the soup with a little chopped mint 
if approved of, and pour all into the tureen. Serve hot. 



EXPERIENCED HOUSEKEEPERS. 



SPLIT PEA SOUP. 

Mrs. N. Ross. 

Put into five quarts of cold water one pound of split pease, 
having been previously soaked, three onions and a good soup 
bone or roast beef bones. Let it boil slowly two hours and a 
half, take out the bones, and press it through a sieve; put it 
back into the pot, add a little white pepper and salt. Have 
some hard toasted bread cut in diamonds, to be added to the 
soup at the table. 

TOMATO SOUP. 

Take two quarts of tomatoes, one small marrow bone, one 
cucumber, one onion, six okra pods, and three pints of water. 
Wash the tomatoes, let the water boil, scald the tomatoes in 
it and then use it for the soup ; rub the tomatoes through a col- 
ander, boil all the materials three hours, stirring frequently. 
When it begins to thicken, add boiling water till it becomes of 
the right consistency. Just before it is done add a teaspoonful 
of flour rubbed smooth in a little cold water. Season with cay- 
enne pepper and salt. 

TOMATO SOUP. 
Mrs. McLaughlin. 
To one quart of canned tomatoes or others which have 
been boiled fifteen minutes, add three quarts of water and boil 
fifteen minutes. Then drop in carefully a little saleratus or soda 
to neutralize the acidity; then add one quart of milk, six or 
eight crackers pounded finely, with butter, salt and pepper. 
Let it boil up and serve immediately. 

OYSTER SOUP. 

To three pints of milk add pepper, salt, and a piece of 
butter half the size of an egg, put it on the fire and when a 
little heated add a whole can of oysters; when the boil is just 
coming through, remove from the fire. A few minutes before 
removing, stir in twelve butter crackers rolled fine. 



io6 



PRACTICAL RECEIPTS OF 



BLACK BEAN SOUP. 
Mrs. John W. Herron. 
One pint of black beans, one small marrow bone, salt and 
two quarts of water. Soak the beans over night in tepid water, 
boil four or five hours, strain through a colander and season 
with cayenne pepper and a little wine ; add the yolks of two or 
three hard boiled eggs, sliced, and part of a lemon sliced. 
While boiling, add hot water as is necessary. 

CORN SOUP. 

Miss Stewart. 

Boil a small shank of beef or a beefsteak bone, in two 
quarts of water for two hours. After it has boiled one hour and 
a half, add salt, four good sized tomatoes and eight full ears of 
corn (cut and scraped from the cob). After it has boiled one 
hour and three-quarters, add one quart of milk. Five minutes 
before removing it from the fire, add a small piece of butter, 
some pepper and four crackers rolled to a powder. In the 
winter, canned corn and tomatoes may be used. 

SOUP 

Let a tablespoonful of butter melt in a saucepan, and stir 
into it a tablespoonful of flour, stirring it until it begins to get 
yellow. Put into it broth, (water will do), the quantity required. 
Stir in a tureen the yolks of two eggs and a little nutmeg, and 
pour the broth over it. 

A CHEAP SOUP. 

A pound or a pound and a half of lean beef, cut up into 
small pieces, six quarts of water, stew in three large onions, 
with double the quantity of turnips ; put in thyme, parsley, 
pepper and salt, half a pound of rice, a pound of potatoes 
peeled and cut in quarters, and a handful of oatmeal. Stew from 
three to four hours, not less. 



EXPERIENCED HOUSEKEEPERS. 



107 



ALMOND SOUP WITH MILK. 

Let one-quarter of a pound of almonds come to a boil ; skin 
them and pound them in a mortar with a little water, mix them 
with one quart of milk. Put into a saucepan with two ounces 
of sugar, one ounce of butter and a piece of cinnamon, and let 
it come to a boil, let it stand well covered on hot ashes for one- 
quarter of an hour. Strain through two different napkins;, let it 
again come to a boil and cut into it thin slips of bread browned 
in the oven ; mix the yolks of three eggs with a little cold milk 
in the tureen and pour soup into it. 

LEMON SOUP. 

Miss Goepper. 

For one-half gallon of soup, rub the outsides of two lemons 
into one-half pound of sugar. Put on the fire with a piece of 
cinnamon and one-half gallon of water ; let it boil for a few 
minutes, keeping it well covered. Mix the juice of three lemons 
with one or two glasses of arrack, and the yolks of eight eggs. 
Put this with the sugar water, after it (the sugar water,) has been 
taken through a very fine sieve. Cut into it little squares of 
light biscuit. 

RABBIT SOUP. 

An old rabbit is the best for this soup, but it should be a 
fine one. Skin it and put it into a saucepan with two quarts of 
new milk, and one quart of water, a quarter of a pint of rice, 
and eight moderate sized onions, which must be first sliced and 
fried. Season with salt, pepper and mace, and let all simmer 
together for two hours. Take the rabbit out of the saucepan, 
strain the liquor into a clean bowl, and then rub the rice and 
onions through a hair sieve to thicken the soup. Cut the rabbit 
into pieces, and put only the best and whitest parts in. Warm 
all up together, and serve hot in a tureen. 



io8 



PRACTICAL RECEIPTS OF 



WHITE SWISS SOUP. 

Take a sufficient quantity of good broth (say five pints) made 
from veal or chicken, and let it boil. Beat up three eggs, and 
add to them three tablespoonfuls of flour, and one breakfast-cup- 
ful of milk. Pour this gradually into the boiling soup through 
a sieve, add nutmeg, salt and cayenne pepper to taste. 

GERMAN SOUP. 

Boil a knuckle of veal, or any veal bones, and some good 
stock, then add one or two turnips (according to size,) one 
carrot and some onions, a little lemon, thyme, a very small 
stick of celery, and three or four cloves. Let all boil well, 
strain it off for use, thicken it, and add the yolks of six eggs 
to three quarts of soup, and one gill of thick cream; pepper 
and salt to taste. A little vermicelli, a little lean ham, and one 
blade of mace, will improve the stock. A most delicious soup. 

FRENCH SOUP. (WITHOUT MEAT.) 

Take a large lump of butter and a tablespoonful of flour ; 
brown them in the saucepan in which the soup is to be made ; 
then chop up finely some carrots, onions, celery, sorrel, and 
potatoes, and mix them together ; put them into the saucepan, 
with pepper and salt, pour boiling water over them, and let them 
stew over the fire for three or four hours; they can hardly 
simmer too long. A little thyme, parsley, cress and mint, are a 
great improvement added to the other ingredients. 

VEAL BROTH. 

Stew a knuckle of veal ; draw gravy as for stock, add four 
quarts of water, with celery, parsley and an onion ; simmer till 
reduced to half, then add two or three ounces of rice, but not 
until the soup is nearly cooked, so that when served, the rice 
may be no more than done. Vermicelli may be used in 
preference, or for change. 



EXPERIENCED HOUSEKEEPERS. 



IO9 



GRAVY SOUP. 

Nothing is better than shin of beef for this soup, though 
pieces of the rump and other parts are used ; the shin should be 
sawed in several places," and the marrow extracted ; this, if laid 
in the bottom of the saucepan, will take the place of butter ; if 
marrow is not forthcoming, butter must be 'employed ; take a 
fourth of the quantity of ham, stew gently until the gravy is ex- 
tracted, care being taken it does not burn ; a little water may 
be employed by the inexperienced, but not much; when it 
has nearly dried up again, put in herbs, a couple of carrots cut 
very small, ground pepper, salt, a little white sugar, (this can be 
omitted, but it materially adds to the flavor, ) add boiling water 
in requisite quantity, and stew gently for five hours ; when cold, 
remove the fat, and warm up as wanted. 

LEG OF BEEF BROTH. 

Take a leg of beef, break the bone in several places, place 
it in a pan with a gallon of water, remove the scum as it rises, and 
add three blades of mace, a crust of bread, and a small bunch of 
parsley ; boil till the beef is tender ; toast some bread, cut it in 
diamonds, lay it in the bottom of the tureen, put the meat on it, 
and pour the broth over all. 

CHICKEN BROTH. 

Joint a chicken, wash the pieces, put them into a stewpan 
with three pints of water, and add two ounces of rice, two or 
three blades of mace, some white pepper, whole, and a pinch of 
salt ; let it come to a boil, skim frequently, and simmer for three 
hours ; boil some vermicelli for five minutes in the soup, and 
allow it to remain when served. 





♦ 1 




ansa. 











TO BOIL FISH. 

For all kinds of fish put two spoonfuls of salt to every quart 
of water ; put the fish in with the water cold, and uncovered, and 
only let the water simmer. Try with a skewer, whether the 
flesh of the fish stick to the bones ; if so, it is not cooked 
enough, if the flesh drop off, it is cooked too much. A 
mackerel will take from fifteen to twenty minutes, a haddock a 
little longer; a pound of fish takes from fifteen to twenty 
minutes. 

TO FRY FISH. 

The art of frying fish consists in having plenty of grease in 
the pan and making it boil to the utmost before putting in the 
fish, which should have been laid to dry for some time in a 
cloth, and then rubbed with egg. and dipped in bread-crumbs: 
the grease should be so hot that it will brown the fish, but not 
burn it : the fish should be turned once. 

BAKED FISH. 

Cut the fish at the gills, then stuff it with bread and herbs 
or forced meat and oysters, season the outside, turn the tail into 
the mouth and tie it. Lay it on sticks in a buttered bake pan, 
flour it well, and scatter some pieces of butter over it. Half 
an hour will bake a small one. 



PRACTICAL RECEIPTS 



III 



STEWED FISH. 

Wash the fish and cut it in square pieces, rub every part 
well with a seasoning made of black and Cayenne pepper, thyme, 
sweet marjoram, cloves, salt and allspice ; flour it and place it 
in the stew-pan, add one-half pint of water and let it stew slowly. 

FISH AU-GRATIN. 

Bone and skin the fish, spread the pan with butter, lay the 
fish in the pan, one onion chopped fine, a little salt and a few 
drops of vinegar. Bake for one- quarter of an hour, take out, 
dust with bread crumbs, pour on the following sauce and return 
to the oven for a few minutes. 

Sauce — One-half tablespoonful of butter, the same of flour, 
place on the fire and when turning yellow add two tablespoon- 
fuls of meat gravy, the juice of the fish and two tablespoonfuls 
of cold water; let the above come to a boil, pour it on the fish, 
and serve in the dish in which it has been cooked. 

MAYONNAISE. 

Take of cold fish, (or of white meat) previously cooked ; 
and from which all bones have been carefully removed, divide 
it into pieces, not too small, and dip it well in a mixture of oil, 
vinegar and pepper. Put the yolks of two or three eggs in a 
deep dish with some salt and pepper, and stir them till the salt 
is dissolved and well mixed, then pour in olive oil in drops (or still 
better in a very slow stream, produced by boring a little hole 
through the cork of the bottle,) stirring the contents of the dish 
one way all the time ; (should the mayonnaise thicken too much 
pour in a few drops of vinegar. ) This should be continued till 
there is enough mayonnaise to cover the meat (or fish) com- 
pletely, this having been meanwhile laid on fresh lettuce leaves. 
Pour the mixture over it, and ornament with meat jelly and hard- 
boiled eggs. 



112 



PRACTICAL RECEIPTS OF 



TO BAKE WHITE FISH. 

Pour boiling water over the fish to loosen the skin, remove 
the skin and rub corn meal or bread crumbs over the fish ; 
season well, put it into a pan with beef drippings. Bake twenty 
minutes basting frequently. 

SALMON. 

Take one pound of salmon, sprinkle with salt and leave one 
hour, dry well and turn around in olive oil, lay it on a gridiron 
over hot coals for a quarter of an hour, turning it occasionally ; 
let it get cold, take off the skins and remove the bones, then 
chop it fine, add a little nutmeg and a tablesp oonful of vinegar, 
or the juice of a lemon. Make a dough of one-half pound of 
flour and one-half pound of butter, and roll out as thin as possi- 
ble ; put in a little form, then put in a tablespoonful of salmon, 
etc., cover with dough and let it bake half an hour in a hot oven 
till it is brown. 

TO BOIL SALMON. 

Fill the fish-kettle with as much spring water as will be 
sufficient to cover the salmon which is to be cooked. When 
the water boils throw into it a handful of salt, and remove the 
scum as soon as it rises. Wash the fish thoroughly, put it into 
the fish-kettle, and, if it is a thick fish, let it boil very gently. 
Salmon requires almost as much boiling as meat, therefore a 
quarter of an hour should be allowed for each pound. Serve 
with lobster or fennel sauce. 

BAKED SHAD. 

Clean, score and wash the shad, then season well with salt 
and Cayenne pepper. Put it in a pan, cut a quarter of a pound 
of butter, into small pieces and place over the out and inside of 
the fish. Bake it in a quick oven ; when well done and hand- 
somely browned, put it on a dish and send to table hot. 



EXPERIENCED HOUSEKEEPERS. 



TO PREPARE PICKLED SALMON. 

Soak in cold water for twenty-four hours, changing the 
water once. Then tie it in a piece of mosquito bar or thin 
cloth and put it on the fire with enough cold water to cover it. 
Boil gently for fifteen minutes : remove it from the cloth, scrape 
off the skin, put it in a dish, scatter over it some whole cloves 
and pour enough boiling vinegar over to cover it. Not to be 
used in less than six hours after cooking. 

SOUSED SHAD. 

Take a fine large shad, clean and cut into quarters, put it 
into a fish-kettle and let it boil about twenty minutes in salted 
water; when done put it on a dish to drain ; and when perfectly 
cold, place it in a deep bowl, seasoning each piece with a little 
more salt (if necessary), cayenne and a few grains of allspice, 
then add sufficient cider vinegar to cover it. In a few days 
this will be fit to eat, and found a very nice relish for tea. 

TO POT SHAD. 

Clean the shad, take off the tail, head and all the fins, then 
cut in pieces, wash and wipe it dry. Season each piece well 
with salt and Cayenne pepper. Lay them in layers in a stone 
jar ; place between each layer some allspice, cloves and stick 
cinnamon. Cover them with good cider vinegar, tie thick 
paper over the jar, place them in a moderate oven and let them 
remain three or four hours. 

TO PICKLE FRESH SHAD OR ROCK. 

Cut the fish in eight pieces and let it lie in cold water an 
hour or two to draw the blood. Cover it with fresh water and 
vinegar, about half of each, add salt, whole allspice and whole 
pepper, and boil until tender. To be eaten cold. 

(8) 



ii4 



PRACTICAL RECEIPTS OF 



TO PREPARE PICKLED SHAD. » 

Boil till done, then put in cold vinegar with whole pepper, 
allspice and cloves. 

TO CURE SHAD. 

Clean and wash' fifty large shad, put a layer of salt on the 
bottom of the vessel in which you wish to cure them, then a 
layer of shad, and so continue till all are in, then cover the 
top with salt. Let them remain in this twenty-four hours, after 
which take them out and wipe them dry. Mix one pound of 
brown sugar with a quarter of a pound of pulverized saltpetre, 
which stir together with equal proportions of rock and fine salt, 
in quantity sufficient to cure the number of shad ; put a layer of 
the mixture on the bottom of the vessel, then a layer of shad, 
and so on, until all are under cover, putting a thick layer on the 
top. Shad cured in this way may be taken out of the brine, 
washed and boiled, or soaked for a few hours, wiped dry, and 
broiled over a clear fire, a light brown on both sides, basted 
with butter, and sent to the table hot. 

CLAM FRITTERS. 

Twelve clams minced fine, one pint of milk, three eggs ; 
add the clam liquor to the milk, beat the eggs and put to this, 
with salt and pepper, and flour enough for a thin batter, lastly 
the clams. Fry in hot lard. 

FISH FRITTERS. 

Take the remains of any fish which has been served the 
preceding day, remove all the bones, and pound it in a mortar, 
and add bread crumbs and mashed potatoes in equal quantities. 
Mix together half a teacupful of cream, with two well-beaten 
eggs, some cayenne pepper, and anchovy sauce. Beat all up to a 
proper consistency ; cut into small cakes, and fry in boiling lard. 



EXPERIENCED HOUSEKEEPERS. H5 



BOILED CRABS. 

Boil them in salt and water, twenty minutes, take them 
out, break off the claws, wipe the crabs very clean, throw away 
the small claws, but the large ones may be cracked and sent to 
table. Rub a little sweet oil on the shells, to make them a fine 
color. 

DEVILED CRABS. 

Mrs. Spilcker, Baltimore. 
Throw the live crabs into boiling water salted, and allow 
them to boil twenty minutes or half an hour, until the shell is 
red. To the meat of one dozen large crabs, picked from the 
shell in as large pieces as possible, add five slices of bread, 
crumbed fine, four heaping teaspoonfuls of dry mustard, some 
pepper and one and a half tablespoonfuls of butter. Fill the 
shells with this mixture, spread butter over the top and bake 
three-quarters of an hour. 

COD FISH WITH PIQUANT SAUCE. 

Cut the best part of a cod fish in slices, and fry them in 
butter a light brown color. Take them up out of the pan, and 
lay them upon a warm dish before the fire. Boil some onions, 
cut them into slices, and put them into the same pan with the 
butter, adding a little vinegar, water, and flour, and some finely- 
chopped rosemary and parsley. Fry the onions and all the in- 
gredients together, and afterward pour the whole over the fried 
fish. This dish will be excellent for three days, as it can be 
warmed easily when wanted. 

COD FISH CAKES. 

Wash the fish, and after remaining in water all night, boil 
it. Take out all the bones, and mash it fine, with some pota- 
toes, a piece of butter, cayenne, and a little more salt, if neces- 
sary. Then make it out into small round cakes, and fry in lard 
to a light brown on both sides. 



n6 



PRACTICAL RECEIPTS OF 



TO DRESS SALT COD FISH. ' 

Procure salt fish always the day before you wish to cook it. 
Let it lie all night in cold water, into which a wineglassful of 
vinegar has been poured. This will extract the salt, and cause 
it to taste as fresh fish. Wash it the next morning in an abund- 
ance of cold water, then put it in the fish kettle, which must be 
three parts full of water. Place it near the fire and let it heat 
slowly, then simmer it gently, but never allow it to boil, or it 
will become hard. The scum should be removed from the top 
directly it begins to rise. When the fish is sufficiently cooked, 
drain it, pull it into flakes, and arrange on the dish. A wall 
of mashed potatoes should be placed around the dish, or boiled 
parsnips, beaten up with butter and cream. Egg sauce should 
always be served with salt cod fish. 

STEWED LOBSTER. 

Cut the meat into nice bits, and warm it in a little good gravy ; 
season with salt, mace, and a little cayenne; thicken with flour 
and butter, and a little anchovy sauce; dish up neatly with 
sippets of toast round it. 

LOBSTER AU NATUREL. 

The flavor of lobster is greatly improved by boiling it in sea 
water, but if that is not procurable, put a large handful of salt in 
clear water. Fill a large pot, and when it boils briskly throw 
the lobster in alive, covering quickly, and placing weights upon 
the cover. It is done when of a vivid scarlet color, generally in 
about fifteen or twenty minutes. 

When perfectly cold, detach the tail from the body, and 
from the latter remove all the uneatable parts ; split the tail, 
and crack the claws so as to disfigure them as little as possible. 
Place the body in the centre of a large dish, with the tail and 
claws around it, and trim with parsley. If preferred, the meat 
may be removed from all but the small claws, and so served, 
without dressing. 



EXPERIENCED HOUSEKEEPERS. 



117 



SALT COD FISH. 

Put a salt cod weighing seven or eight pounds into a suffici- 
ent quantity of cold water to cover it, and let it stand in a warm 
place over night. In the morning pour off this water, wash the 
fish clean, put it into a kettle with cold water enough to cover 
it, and place where the water will scald. Keep the water scald- 
ing hot until within half an hour of the time you wish to serve 
the fish ; then pour off this hot water and replace it with cold, let 
it boil up once and the fish is ready for the table. Serve with 
egg sauce. 

Egg Sauce. — Mix flour and butter with a little more water 
than usual for drawn butter, and add four hard boiled eggs, 
chopped fine. 

COD FISH BALLS. 

After removing all the bones and skin from a fish prepared 
as above, chop it fine with half its quantity of boiled and 
mashed potatoes ; add a piece of butter and a little milk with 
fish enough to make twelve small balls ; use one raw egg. Mix 
all well together, make into balls and fry. Serve with horse- 
radish. 

STEWED OYSTERS. 

Put the liquor in a saucepan upon hot coals ; when it nearly 
boils up, add the oysters and pour in about a teacupful of 
milk or water to one quart of oysters. Let them boil up a min- 
ute, not more; meantime put in a small piece of butter and 
dredge in some flour ; set the saucepan off and stir till the but- 
ter is melted. 

STEAMED OYSTERS. 

Strain the oysters from the liquor and put them in a 
steamer over a pot of boiling water covered closely; let them 
become heated through. Scald the liquor with butter, pepper 
and salt in it, put the oysters in a dish and pour the liquor over. 



n8 



PRACTICAL RECEIPTS OF 



ESCALOPED OYSTERS. 

Cover the bottom of a deep dish with oysters, sprinkle 
them with pepper and a little salt, then place a thin layer of 
crackers rolled very fine, put over the crackers small pieces of 
butter and a little of the liquor of the oysters. So continue 
until the dish is full, finishing with a layer of cracker. Bake 
three-quarters of an hour. 

PICKLED OYSTERS. 

Boil the liquor contained in a whole can of oysters, and 
strain it over the oysters ; let them stand a few minutes, then 
take them out and boil the liquor with a gill of vinegar, salt 
and some whole spices ; pour it again over the oysters and 
cover closely. 

ROASTED -OYSTERS. 

Place the unopened oysters on hot ashes. When they burst 
open they are cooked. 

FRIED OYSTERS. 

Take fine large oysters, free them from all the small parti- 
cles of shell, put them into a colander and pour over a little 
water to rinse them, then place them on a clean towel and dry 
them. Have ready some cracker made very fine, which season 
with a little salt, black and cayenne pepper of equal proportions. 

Beat as many eggs and cream, mixed, as will moisten all 
the oysters required ; then, with a fork, dip each one in the egg 
and lay them on the cracker, and with the back' of a spoon pat 
the cracker close to the oyster, lay them on a dish, and so con- 
tinue until all are done. Put in a frying pan an equal portion 
of butter and lard, boiling hot, then put in as many oysters as 
the pan will hold, without allowing them to touch, and fry 
quickly to a light brown on both sides. A few minutes will cook 
them. Send to table hot. 



EXPERIENCED HOUSEKEEPERS. 



119 



OYSTER FRITTERS. 

A pint and a half of milk ; a pound and a quarter of flour ; 
four eggs. 

The yolks of the eggs must be beaten very thick, to which 
add the milk and flour, stir the whole well together, then whisk 
the whites to a stiff froth, and stir them gradually into the bat- 
ter. Take a spoonful of the mixture, drop an oyster into it, and 
fry it in hot lard. Let them be a light brown on both sides. 

The oysters should not be put into the batter all at once, as 
they would thin it. 

OYSTER SAUSAGES. 

Mince one pint of oysters, scalded, so as to make them 
'hard, and also one pound of lean sirloin of beef, and mix them ; 
season with pepper and salt, mix up well with the yolks of eight 
eggs, shape them like sausages and fry in butter. 

RICH OYSTER PIE, (WITH EGGS.) 

To one hundred and fifty oysters take eight eggs. Boil the 
eggs hard, and chop them fine ; roll about eight crackers, not too 
fine, mix them with the eggs. Take a pudding dish with a rim, 
butter it, and invert a small cup in the middle of it, to prevenl 
the top from settling, and the juice from running over. Put a 
layer of oysters in the dish, seasoning them with fine salt and 
pepper, then a layer of cracker and egg, drop on bits of butter, 
(also minced celery, if desired,) and thus alternate the layers, 
until the dish is full ; add a small cup of rich milk. Line the 
rim and cover with puff paste, notch the edge handsomely, make 
a hole in the centre, and ornament it with leaves of paste. 

OYSTER STUFFING. 

Mix two dozen oysters (the liquor strained off,) with about 
one pint of bread crumbs, two ounces of butter and seasoning to 
taste. Moisten with the liquor of the oysters. 



120 



PRACTICAL RECEIPTS 



OYSTER PIE. 

Make a rich paste and lay in a deep dish, turn a teacup 
down in the centre ; this will draw the liquor under it, and 
prevent it from boiling over : it also keeps the upper crust from 
falling in and becoming clammy. Pour in the oysters, add a 
little salt, pepper, butter and sprinkle flour over, make a wide 
incision in the upper crust, so that when the pie is nearly done, 
you can pour in half a teacupful of cream. Put in the oven as 
soon as made. 

OYSTER SAUCE FOR TURKEY. 

Take three dozen small plump oysters, open them carefully, 
saving their liquor, wash them in this, and put them into a 
basin ; strain the liquor into a saucepan with a little white gravy 
in it ; thicken with flour and a good lump of butter ; boil up for 
four minutes, stirring unceasingly until all is perfectly mixed, 
then add half a teacupful of thick cream and a small quantity of 
cayenne pepper. Remove the beards from the oysters, add them 
and keep shaking them over the fire to make them hot, but on 
no account let them boil, or it will make them hard and cause 
them to shrink. 

TO KEEP SHELL OYSTERS. 

Wash and lay them in a tub in a cool cellar, with the deep 
part of the shell undermost. Sprinkle them with salt and Indian 
meal, then fill the tub with cold water. Change the water every 
day, and the oysters will keep fresh for two weeks. 



GENERAL OBSERVATIONS. 

A clear fire is indispensable for roasting meat, and it should 
be maintained at a uniform heat. 

Roasts should be well basted, not with water, but with beef 
drippings or a strong beef tea. 

For roasting, allow fifteen minutes to each pound of beef; 
where the quantity is very large, an extra two or three minutes 
must be given. Veal, lamb and mutton require at least twenty 
minutes to the pound. 

The flour used for thickening gravies, should be browned. 

When meat has been frost-bitten it should soak an hour or 
two previous to cooking. 

After washing meat, dry it well before putting it to the fire. 

If meat be allowed to boil too rapidly, it will become hard 
and tough ; if it be allowed to stop boiling, it will prove under- 
done when cut. 

All joints to be boiled should be put on the fire with cold 
water. Salt meat requires longer boiling than fresh ; a tongue 
should boil about four hours and a ham about six. 

To have corned beef juicy, after it is cold, and not dry as 
a chip, put it into boiling water when it is put on to cook, and 
do not take it out of the pot, when done, until cold. 

A gridiron should always be warmed and greased before 
the meat is placed upon it. 



122 



PRACTICAL RECEIPTS OF 



Fat for frying must always be boiling hot when meat or any 
thing else is put in, and kept so till it is finished; a small quan- 
tity never fries well ; after the substance is immersed in the fat, 
the pan may be removed a little off the fire, as otherwise the 
outside will become black before the inside is done. 

BEEF A LA MODE. 
Mrs. I. D. Fry. 

Take a piece of the beef round, gash it with a knife, take 
a piece of fat pork the size of two fingers, cut in small slices 
and dip in a sauce made of vinegar, salt, pepper, summer sav- 
ory, thyme, sweet marjoram ; after which put it in the gashes 
made in the beef; pour the sauce over the beef while cooking 
and add three small onions stuck full of cloves. Stew with a 
little water until tender and brown. 

BEEF A LA MODE. 

One tablespoonful of butter, an onion and a sliced carrot 
put into a saucepan with three pounds of beef. Boil slowly for 
three-quarters of an hour, turn the beef over and add half a 
pint of cold water, with seasoning of five sprigs of parsley, 
one of thyme, one clove and one bay leaf. Boil the above for 
four hours. 

TO MAKE BOUILLI. 

Take a handsome piece of brisket of ten pounds weight; 
put it over the fire with a small quantity of water until the gravy 
is out ; add a very large bunch of parsley, pepper, salt, and an 
onion. When the gravy is drawn, add two gallons of boiling 
water, and let it stew until perfectly tender; chop the parsley 
and lay it on top of the meat, thicken the gravy with vegetables 
and serve it up. The tops of the long ribs make good bouilli, 
simmered in a small quantity of water, and served on a bed of 
red cabbage, stewed separately, and flavored with a glass of vin- 
egar. It also eats excellently, if, when simply boiled, it is 
served up smothered with onion sauce. 



EXPERIENCED HOUSEKEEPERS. 



I23 



TO PICKLE BEEF OR PORK. 

Take six pounds of ground alum salt, two ounces of salt- 
petre, one pound of coarse brown sugar or one pint of molasses 
and put them in four gallons of water. Let this boil and take 
off the scum. When perfectly cool, pour it over the meat 
which must first be well packed in a cask. Large hams must 
lie six weeks, small ones four weeks. This proportion of pickle 
will be enough for one hundred pounds of meat. 

TO SPICE A ROUND OF BEEF. 

Procure a fat round of twenty-five pounds, rub it well with 
two ounces of saltpetre, and let it stand for two days, then take 
one pound of salt, one-half pound of brown sugar, one ounce of 
allspice, one-half ounce of cloves and a little mace, all pounded 
fine and heat them in a bell-metal kettle. Rub the round with 
these ingredients, and turn it every day for three weeks. Then 
bind tight with a tape and bake in a slow oven for seven hours. 

TO FRY A BEEFSTEAK. 

Heat a frying-pan very hot, put the steak in, cover, and 
allow it to cook three minutes, then turn it quickly to the other 
side; continue to turn every three minutes. A few minutes 
before the steak is done remove the cover to brown it. Then 
lay it in a warm platter, with melted butter, salt and pepper it, 
and set it a momemt in a hot oven. 

HAMBURG BEEFSTEAK. 

Take a large porter-house steak, cut out all the bones and 
sinew, chop the meat fine, season it well with pepper, salt, cloves 
and onions. Form into cakes about the size and form of a bis- 
cuit, boil it in butter over a slow fire, until lightly brown, then 
add half a cupful of water and stew until done ; serve at once. 
A splendid dish. 



124 



PRACTICAL RECEIPTS OF 



TO BROIL A BEEFSTEAK. 

Have ready some melted butter in a warm platter, and 
when the steak is partly done on one side, take it off and lay it 
in the butter, then put it back with the other side to the fire ; 
repeat this until the steak is sufficiently cooked. Salt and pepper 
to the taste after the meat is done. 

STUFFED STEAK. ' 

Procure a round steak, season it, spread stuffing over one- 
half of it, turn over the other half and sew the edges together. 
Bake three-quarters of an hour, basting frequently with beef 
drippings. 

BEEFSTEAK DUMPLING. 

Choose a juicy piece of beef, without much fat, and cut it 
into neat slices about half an inch thick, sprinkle some salt and 
pepper over them, place a small lump of butter on each, roll 
them up tight, and flour them a little. Line a basin with plain 
suet paste, fill it with the rolls of beef, add a few mushrooms 
and a little catsup ; cover up the meat with the paste, tie up 
the basin in a floured cloth, and boil for three hours. 

ENGLISH MEAT PUDDING. 

Miss Titus. 

To make the crust, take one pound of beef suet chopped 
fine, four pounds of flour, weighed before sifting, three tea- 
spoonfuls of salt, and moisten with cold water to the consistency 
of biscuit dough ; divide into equal parts and roll out into two 
round cakes about an inch and a half in thickness. Cut in pieces 
of about half an inch square, one beef kidney and a small loin 
steak ; season this to suit the taste with salt and pepper, and 
sprinkle with flour. Spread this on one crust and put the other 
over it, pinching them together on the edges. Tie loosely in a 



9 



EXPERIENCED HOUSEKEEPERS. 



floured cloth and boil four hours, place a saucer or plate in the 
bottom of the pot to prevent burning. When done make an 
opening in the top crust and pour in about one pint of boiling 
water, in which is melted a piece of butter the size of an egg. 
Serve hot. It can be warmed over nicely by steaming. 

LEG OF MUTTON BOILED. 

To prepare a leg of mutton for boiling, trim it as for roast- 
ing; soak it for a couple of hours in cold water ; then put only 
water enough to cover it, and let it boil gently for three hours, 
or according to its weight. Some cooks boil it in a cloth; but 
if the water be afterward wanted for soup, that should not be 
done ; some salt and an onion put into the water is far better. 
When nearly ready, take it from the fire, and keeping the pot 
well covered, let it remain in the water for ten or fifteen min- 
utes. The English taste beina- in favor of meat in which the 
gravy has been retained, this joint is esteemed to be in perfec- 
tion when a little underdone. It is sent to table with caper- 
sauce and mashed turnips. 

MUTTON PIES. (SCOTCH). 

Mince a quarter of a pound of beef suet very small, and 
dissolve in a stew pan ; when it boils, pour in half a pint of 
sweet milk, let it come to a boil again, then pour it through a 
hair sieve into one pound of flour and a little salt, and work 
to a smooth dough. Divide in six and work them up in a 
round shape with your thumb to the height of two or three 
inches, or mould them on the end of a large tumbler. Fill 
them with lean mutton cut in small bits, well seasoned with 
pepper and salt, and pour in a little gravy. Cut out thin covers 
with the tumbler and stick on with an egg, brush over with an 
egg, and bake in a quick oven. During the process keep the 
dough warm, in case it should harden and crack while the pies 
are being formed. Pork pies are made in the same way, only 
in seasoning add sage. These pies make a delicious supper dish. 



126 



PRACTICAL RECEIPTS OF 



A LEG OF MUTTON SWISS FASHION. 

It is necessary to prepare this dish ten days before it is 
wanted. A small leg of mutton, weighing from seven to eight 
pounds, is the most suitable for the purpose. Put the meat into 
a deep earthenware pan, and pour as much vinegar over it as 
will half cover it; add a small handful of sage, and season with 
peppercorns and salt. Let it lie in this gravy for ten days, turn- 
ing it twice every day. At the expiration of the time roast it, 
basting it every now and. then with some cream. Serve with 
currant jelly. When cold, the meat if properly cooked, will be 
found exquisitely tender, 

COLLARED MUTTON. 

Order the butcher to bone a loin of mutton which has 
hung for a week ; rub it well with pepper, salt, ground allspice 
and cloves. Pour over it either a teacupful of Port wine or of 
vinegar ; let it lie in this for twenty-four hours, then cover the 
inside with a good stuffing as if for veal ; roll it up tightly, and 
bind it with broad tape to keep it in shape, and roast or bake. 
The underneath part of a sirloin of beef may be dressed in a 
similar way. Let the butcher send the bones of the mutton so 
as to make the gravy. 

TO MAKE A HOT-POT. 

To make this successfully, it is necessary to be provided 
with a deep glazed earthenware dish, with a cover fitting closely 
over it. Take a loin of mutton, first cut it into chops, and then 
free them from fat and skin, and upon each chop lay a piece of 
butter the size of a marble. Peel some potatoes and cut them 
in thin slices. Place first a layer of these sliced potatoes at 
the bottom of the dish, at the top of these a layer of chops, sea- 
soning well with pepper and salt, then a mutton kidney and 
some oysters; begin again with a layer of potatoes, and con- 
tinue in the same order until the dish is full, finishing off with a 



EXPERIENCED HOUSEKEEPERS. 



127 



layer of potatoes which are cut into four quarters. Pour in half 
a pint of gravy, a tablespoonfui of mushroom catsup, the same 
quantity of walnut catsup, and the liquor of the oysters, which 
should be strained carefully. Place the cover firmly on the dish, 
to keep in the aroma, and bake from an hour and a half to 
two hours, according to the oven. The dish is sent to table 
with a napkin pinned round it. For a moderate sized hot-pot, 
three dozen oysters and three mutton kidneys are requisite. If 
an onion flavoring is preferred, either onions or mushrooms can 
be substituted for the oysters. 

VEAL CUTLETS. 

Take two or more cutlets, pound them with a rolling pin 
or potato masher, then wash and dry them on a clean towel, 
and season with salt and pepper. Have ready half a pint of 
bread crumbs, or fine cracker, which season with pepper and 
salt. Whisk two eggs with one gill of milk and pour over the 
cutlets; then take one at a time and place in the crumbs, pat 
well with the back of the spoon, in order to make the crumb or 
cracker adhere close to the meat. Put them into hot fat and 
fry them slowly until well done and handsomely browned on 
both sides; then serve .hot. 

TO BOIL A CALF'S HEAD. 

Take out the eyes and brains and cut off the snout, and 
then allow it to lie in cold water a while to draw out the blood. 
Boil in salt and water about two or three hours or until so 
tender that the bones can easily be pulled out. Cut out the 
tongue and cook it longer. Make a sauce of some of the 
water in which it was boiled, and some vinegar, (half and half), 
let them boil, then add some flour, butter, sugar, currants and 
raisins. Skin the brains, chop them fine, add them to the 
sauce and allow them to stew a while in it. After the head is 
on the platter, pour this sauce over it. 



128 



PRACTICAL RECEIPTS OF 



STEWED LEG OF LAMB WITH WHITE SAUCE. 

A plump leg of lamb, weighing from four to five pounds 
and a half, is the best for this purpose. Put as much cold wa- 
ter into a saucepan as will cover it, place at the bottom some 
veal bones, put in the lamb with two sliced carrots, a bunch of 
thyme and some parsley. Let it boil slowly and remove care- 
fully all the scum that rises to the surface ; let the lamb simmer 
gently for an hour and a half, and serve with white sauce poured 
over it ; serve a boiled tongue to be eaten with it. 

For the White Sauce — Take a pint of good veal gravy freed 
from all fat ; stir into it a quarter of a pound of fresh butter 
mixed with a little flour ; season with cayenne pepper and mace 
and a wineglassful of Sherry wine, and a little lemon peel finely 
chopped. Let these ingredients simmer together, boil them up, 
and add a gill of good cream a few minutes before serving. 

VEAL CUTLETS WITH TOMATOES. 

Wash two cutlets and season them with pepper and salt. 
Have ready some hot lard and butter in a pan, put the meat into 
it, and fry it on both sides of a nice brown ; when done, take it up 
on a dish. Stew about a quarter of a peck of tomatoes, drain, 
mash, and season them with red pepper and salt. Pour the 
tomatoes into the pan with the gravy, after the cutlets have been 
dished, and stir them well together. Pour them over the cut- 
lets and send to table hot. This dish is very much admired by 
many. 

BAKED CALF'S HEAD. 

Boil as above, then rub the yolk of an egg over it and 
sprinkle with bread crumbs. Put some butter in the dripping 
pan. Bake three-quarters of an hour. 



EXPERIENCED HOUSEKEEPERS. 



129 



TO FRY PORK STEAKS. 
Dip them in egg and then in bread crumbs, sprinkle with 
salt and a little pepper or allspice and fry. 

BOILED HAM. 

Wash and thoroughly scrape the ham, place it in a large 
kettle of cold water, enough to entirely cover it, set it over 
the fire and boil slowly three hours, take it up and peel off the 
skin, sprinkle with pepper, and rub into the fat side as much 
pulverized sugar as the meat will absorb, lay in a dripping pan, 
and pour in one pint of Sherry wine, cook two hours in a slow 
oven, so that it shall not brown too much. Baste very often 
with the wine. 

JELLY CHEESE. 

Clean very .carefully one set of pig's feet, put them into 
sufficient hot salted water to cover them, let them boil slowly 
until perfectly tender, and the meat falls from the bone. Then 
put them on a dish and take out all the bones, cut up the meat into 
small pieces, and return it to the kettle, and stir well with one 
pint of the liquor in which they were boiled. Then season with 
salt, cayenne, mustard and vinegar. 

Stir all well together, and after letting it simmer slowly ten 
minutes put it into deep dishes ; when cold, cut into slices and 
warm in a pan with a little vinegar, or eat cold, as preferred. 

TO HASH COLD VENISON. 

Cut the meat in nice small slices, and put the trimmings 
and bones into a saucepan, with barely water enough to cover 
them, and an onion. Let them stew for two hours ; then strain 
the liquid into a stewpan ; add to it some bits of butter rolled 
in flour and whatever gravy was left of the venison. Stir in 
some currant jelly, and boil it half an hour, then put in the 
meat and a glass of Port wine ; keep it over the fire just long 
enough to warm it through, but do not allow it to boil. 

(9) 



i 3 o 



PRACTICAL RECEIPTS OF 



CHICKEN PIE. 
Mrs. N. Ross. 

Cut up two or three chickens into joints, put them on to 
stew with boiling water barely enough to cover them. (Small 
thin slices of pork ham boiled with the chicken, season it well.) 
When the chicken is beginning to get tender, take it up and 
add to the gravy two ounces of butter rolled in a tablespoonful 
of flour. Put an inverted cup in the middle of the pie dish, 
line the sides of the dish with good paste, lay in the chicken, 
reserving the best pieces for the top. Intersperse among the 
chicken four hard boiled eggs, minced; oysters may also be 
added. Season the gravy well with salt, pepper and nutmeg, 
pour it hot over the chicken; the dish should be three-quarters 
full of gravy. (The inverted cup becomes full of gravy, and 
prevents it from dripping over the sides of the dish). When 
the chicken has become cold, cover the pie with a lid of paste 
rolled out thick, nicely notched, and ornamented with paste 
leaves and flowers. Bake three-quarters of an hour in a moder- 
ately quick oven ; serve hot. 

Pigeon, rabbit and veal pies can be made in the same way. 
Also, beef and mutton pies, only omitting the eggs. 

Such pies are very convenient for a Sunday dinner, as they 
can be prepared the day before. If kept over night, cover 
the uncooked paste with a thick towel. 

FRICASSEED CHICKEN. 

Cut up your chickens, take off the skin, wash them and let 
them remain in water for half an hour, in order to make them 
white. Drain, and put them in a saucepan with a pint of water. 
Season them with pepper and salt, place them over the fire, let 
them stew for half an hour ; then take two tablespoonfuls of 
flour and two ounces of butter, stir them together till quite 
smooth; add this to the chicken, with half a pint of cream. 
Boil the whole until the chicken is tender. For those who like 
it, a little mace may be added. Some prefer a little finely 
chopped parsley. 



EXPERIENCED HOUSEKEEPERS. 



ROAST TURKEY. 

After drawing the turkey, rinse out with several waters, 
and in next to the last mix a teaspoonful of soda The inside 
of a fowl especially if purchased in the market, is sometimes 
very sour, and imparts an unpleasant taste to the dressing, if not 
to the inner parts of the legs and side-bones. The soda will 
act as a corrective, and is, moreover, very cleansing. Fill the 
body with this water, shake well, empty it out, and rinse with 
fair water. Then prepare a dressing of bread crumbs, mix 
with butter, pepper, salt, thyme, or sweet marjoram, and wet 
with hot water or milk. You may if you like, add the beaten 
yolks of two eggs. A little chopped sausage is esteemed an 
improvement when well incorporated with the other ingredients. 
Or, mince a dozen oysters and stir into the dressing ; and, if 
you are partial to the taste, wet the bread crumbs with the 
oyster liquor; the effect upon the turkey meat, particularly that 
of the breast, is very pleasant. 

Stuff the craw with this, and tie a string tightly about the 
neck, to prevent the escape of the dressing. Then fill the body 
of the turkey, and sew it up with strong thread. This and the 
neck string are to be removed when the fowl is dished. In 
roasting, if your fire is brisk, allow about ten minutes to a 
pound ; but it will depend very much upon the turkey's age 
whether this rule holds good. Dredge it with flour before 
roasting, and baste often; at first with butter and water, after- 
ward with the gravy in the dripping-pan. If you roast in an 
oven, and lay the turkey in the pan, put in with it a teacupful 
of hot water. Many roast always upon a grating placed on the 
top of the pan. In that case the boiling water steams the under 
part of the fowl, and prevents the skin from drying too fast, or 
cracking. Roast to a fine brown, and if it threatens to darken 
too rapidly, lay a sheet of white paper over it until the lower 
part is also done. 

Stew the chopped giblets in just enough water to cover 
them, and when the turkey is lifted from the pan, add these, 



I 3 2 



PRACTICAL RECEIPTS OF 



with the water in which they were boiled, to the dripping; 
thicken with a spoonful of browned flour wet with cold water 
to prevent lumping; boil up once and pour into the gravy boat. 
If the turkey is very fat, skim the drippings well before putting 
in the giblets. 

Serve with cranberry sauce. Fried oysters placed in the 
dish around the turkey improve it. 

BOILED TURKEY. 

Clean the turkey, wash it well, season the inside with pep- 
per and salt, dredge a little flour over, and pin it in a clean 
towel; put it into a kettle of salted hot water; let it boil slowly; 
when done, send it to table hot. This is eaten with oyster- 
sauce, or drawn butter, as preferred. 

STEWED CHICKEN. 

Take a pair of tender fat chickens, and, after cleaning 
them very carefully, cut them into pieces, by separating all the 
joints ; then wash, and season them highly with pepper and 
salt. Put them into a stew-kettle with three half pints of water; 
set them over a slow fire, and as soon as they begin to simmer, 
stir in two tablespoonfuls of flour, mixed with two ounces of 
butter. When done, if not sufficiently seasoned, more may be 
added. Send to table hot in a heated dish. 

A NICE WAY TO COOK CHICKEN. 

Prepare the chicken as for frying. Take some butter, 
(enough to make a nice gravy), mix with flour, milk and a 
little water; season, and set on the stove until it comes to a boil. 
Place the chicken in an iron pan, cover with the gravy, and 
set in the oven. When the pieces become brown on one side, 
turn them over. It takes about one hour and a half to cook in 
a brisk oven. 



EXPERIENCED HOUSEKEEPERS. 



133 



QUEEN'S CHICKEN. 

Mrs. Wilson. 

Four chickens boiled until the meat falls from the bones. 
Take off the skin and cut the meat into small pieces. Take half a 
box of Cox's gelatine and put into the broth from the chickens. 
Season with nutmeg, pepper and salt; let this boil a few minutes. 
Then put the chicken in and stir thoroughly, let it come to 
a boil, take out and pack in a dish, pour enough of the liquor 
over the chicken to cover it, and let it cool. 

TO ROAST FOWLS. 

Put into the inside a piece of butter the size of a hazel-nut 
or walnut, according as the fowl is large or small; make the 
butter black with pepper, and sprinkle a little salt upon it. 
This will greatly improve the taste of the fowl, rendering the 
whole more juicy, and particularly the back and side bones, 
which are so apt to be dry. 

TO STEW PIGEONS. 

Quarter and put them with all the giblets into a stew-pan 
with a little water, salt, and lemon peel cut fine ; cover close, 
and when nearly tender enough, add a piece of butter and some 
pepper. When tender, lay in a hot dish and thicken the 
gravy with flour and beaten egg. Add chopped parsley and a 
little more butter if necessary. When the gravy is made, re- 
turn the pigeons for a few minutes, and serve in a hot dish. 

QUAILS ON TOAST. 

Season and stuff the quails and roast them three-quarters of 
an hour. When done, place each quail on a slice of toast in a 
platter; then pour over them a gravy made of strong beef tea 
thickened with browned flour. Serve immediately. 



134 



PRACTICAL RECEIPTS OF 



SOUR GOOSE. 

Joint a goose, stew it until very tender, skim off all the 
grease, add vinegar and spices. To be eaten cold. 

PIGEONS WITH WHITE SAUCE. 

After the pigeons have been picked, hold them over a 
flame to take off the down. Cut into quarters and drain off the 
blood. Melt a piece of butter in a saucepan and lay the pigeons 
into it ; sprinkle one-half tablespoonful of flour over them, 
add broth, pepper and mace ; let boil, one-half hour. Mix yolks 
of two eggs with a little vinegar and finely cut parsley. Lay 
the pigeons on a plate ; stir the eggs, etc. into the sauce ; let it 
come to a boil and pour over the pigeons. 

If desirable, take the skin off mushrooms, boil them and then 
wash them till the water remains clear ; put with pigeons and 
let them boil together. 

MOCK PIGEONS. 

Mrs. J. G. Miller. 

Three pounds of rump steak in two pieces, will make two 
mock pigeons. Chop the fat and mix it with the dressing, 
which is made by pouring equal quantities of milk and warm 
water over as much stale bread as is needed to spread over the 
meat; season with salt, pepper and summer savory; a little 
butter, and one egg beaten and mixed through the dressing; 
lay the meat on the meat-board after it is washed, spread the 
dressing over it, roll it up and tie it, let it simmer in enough 
water to cover it for two hours, then take them out of the gravy 
and dip them in batter, or sprinkle with flour, and fry in hot 
butter, taking care not to scorch. Mix the gravy and batter 
together, pour into the hot skillet after the pigeons have been 
taken up, let it give one boil up, then pour into the dish with 
the pigeons, and send to the table hot. 



EXPERIENCED HOUSEKEEPERS. 



135 



STEWED RABBIT. (FRENCH MODE.) 

Cut up the rabbit and wash it ; put it in a stew-pan, and 
season it well with salt and black pepper. Pour in half a pint 
of water, and when the water has nearly stewed away, add half 
a pint of Port wine, two or three blades of mace, and a table- 
spoonful of flour mixed with a quarter of a pound of butter. 

Let it stew gently until the rabbit is quite tender. Serve hot. 

SOUR RABBIT. 

Scald the rabbit, wash off in cold water and cut in pieces. 
Put on with enough cold water to cover it ; season with salt, 
whole pepper, whole allspice and a little onion. Stew for one and 
a half hours. Half an hour before serving, brown a small lump 
of butter, stir in flour and thicken the stew with it. Add a little 
vinegar, sugar and bread dumplings. (See receipe for bread 
dumplings. ) 

FROGS. 

Miss Goepper. 

Wash them and then wipe dry, mix a little handful of 
salt, a few ground cloves, a few pinches of pepper and the juice 
of two lemons or one-half tumbler of vinegar. Turn the frogs 
in it several times, leaving them in for several hours. Half 
hour before preparing them, dry them well with a napkin, dip 
into well beaten eggs and then roll in flour and bake in hot 
butter. 

STEWED SWEET-BREADS. 

Wash and remove all bits of skin and fatty matter, cover 
with cold water and heat to a boil. Pour off the hot water and 
cover with cold until the sweet-breads are firm. Stew in a very 
little water the second time. When they are tender, add 
for each sweet-bread a heaping teaspoonfnl of butter, a little 
chopped parsley, salt, pepper and cream. Let them simmer in 
this gravy for five minutes. 



i 3 6 



PRACTICAL RECEIPTS 



TO FRY SWEET-BREADS. 

Wash three or four nice sweet-breads ; boil them in salt and 
water about a quarter of an hour, then take them out and let 
them cool. Skin and cut them in half, season with pepper and 
salt, and dust a little flour over, and fry them slowly in equal 
portions of butter and lard. 

When of a fine brown, place them on a dish, then dust a 
little flour into the pan with the fat they were fried in ; stir it 
well, and pour in about a gill of hot water , season the gravy 
to your taste with salt and pepper, and as soon as it boils, 
pour it over the sweet-breads and serve them hot. 




CAPER SAUCE. 

Caper sauce is made like drawn butter, only add to it two 
tablespoonfuls of capers, with a little vinegar. In place of the 
capers, some prefer parsley. This must be picked, washed, and 
chopped fine. 

EGG SAUCE. 

This is made like drawn butter, with the addition of three 
eggs, boiled hard, and chopped fine. Serve this sauce with 
boiled poultry, or fish. 

MINT SAUCE. 

Take a bunch of spearmint, wash it entirely free from grit. 
Chop it fine, and mix with it one gill of vinegar, and a quarter 
of a pound of sugar. This sauce is to be eaten with roast lamb. 

HORSERADISH VINEGAR. 

Put into a jar four ounces of grated horseradish, a tea- 
spoonful of cayenne, two teaspoonfuls of salt, and one table- 
spoonful of mustard; pour over them a quart of boiling vin- 
egar, and set the covered jar by the fire for a fortnight; then 
boil up the vinegar, let it cool, strain through a jelly-bag, and 
bottle. It is an excellent relish for salads, cold meats, etc. 



138 



PRACTICAL RECEIPTS OF 



HORSERADISH SAUCE FOR ROAST BEEF. 

The horseradish must be well washed, brushed and scraped ; 
grate two tablespoonfuls and put into the tureen with ateaspoon- 
ful of salt, a teaspoonful of mustard in powder, and two table- 
spoonfuls of cream; when these are well mixed, add gradually 
four tablespoonfuls of vinegar. 

TO MIX MUSTARD. 

Mustard should be mixed with water that has been boiled 
and allowed to cool ; hot water destroys its essential properties, 
and raw cold water might cause it to ferment. Put the mustard 
in a cup, with a small pinch of salt, and mix with it very grad- 
ually sufficient boiled water to make it drop from the spoon 
without being watery. Stir and mix well, and rub the lumps 
well down with the back of a spoon, as mustard properly mixed 
should be perfectly free from these. The mustard-pot should 
not be more than half full, or rather less, if it will not be used 
for a day or two, as the mustard is so much better when fresh 
made. 

LOBSTER SAUCE FOR A COD"S HEAD. 

Buy an unboiled lobster to make sure of its freshness ; put 
a skewer into the tail to keep the water out. Throw a handful 
of salt into a pan of water, into which, when it boils, put the 
lobster, and boil it briskly for half an hour. If it has spawn 
on. pick it out and pound it exceedingly fine in a mortar with 
half a pound of fresh butter which has been melted. Take the 
meat out of the lobster, pull it (do not cut it) into small pieces. 
Add it to the butter and spawn, with a spoonful of either 
walnut catsup or anchovy sauce, as much beaten mace as will 
cover a sixpence, a slice of lemon, and cayenne pepper and 
salt to taste. Boil up for a minute or so, then take out the 
lemon, and serve hot in the sauce-boat. 



EXPERIENCED HOUSEKEEPERS. 



139 



CELERY SAUCE. 

Wash and pare one bunch of celery, cut it into pieces, and 
boil it gently until it is tender. Boil gently half a pint of cream 
and a small piece of butter rolled in flour; add the boiled 
celery ; salt to taste. 

WORCESTER SAUCE. 

Miss Greene. 

To one hundred walnuts, beaten fine, add one and a half 
gallons of vinegar; let it stand a few days, then boil it, adding 
several onions. Then strain, and add a tablespoonful of salt, 
pepper, cloves, allspice, mace and cinnamon to taste, two nut- 
megs, and a teacupful of sugar. 

SAUCE FOR VENISON. 

Have the meat stuffed as you would for a fowl, with the 
addition of spices. To a half pint of gravy in which it hasv 
cooked, add a tablespoonful of browned flour, mixed smooth 
with water ; stir it until it boils, then put in powdered cinna- 
mon, mace, cloves, and just before taking it up, put in a table- 
spoonful of jelly. 

SAUCE FOR VENISON. 

Claret, water and vinegar of each one glassful, an onion 
stuck with cloves, some anchovies, salt and pepper to taste. 
Boil all together, then strain and serve. 

CHILI SAUCE. 

Miss Murdock, Baltimore. 
Four dozen large tomatoes, skinned, ten green peppers de- 
prived of seeds, ten white onions, eight tablespoonfuls of salt, 
twelve tablespoonfuls of brown sugar, and four coffeecupfuls of 
good vinegar. Chop all fine, and boil two hours and a half. 
Just before taking it off, add five ounces of celery seed. 



14-0 



PRACTICAL RECEIPTS OF 



SAUCE, (DRAWN BUTTER.) 

Half a pint of boiling water, two teaspoon fuls of flour, two 
ounces of butter. Mix the flour and butter together until they 
are perfectly smooth. Stir this into the boiling water, and add 
salt to taste. 

If made with milk in place of water, less butter will answer. 
DRAWN BUTTER. 

Cut two ounces of butter into small pieces, put it into the 
stew-pan with a teaspoonful of flour, and a tablespoonful of 
milk, when these are well mixed add three tablespoonfuls of 
water, hold it over the fire and shake it well the same way till 
it boils up ; it should be the thickness of good cream. When 
parsley is added, it should be boiled two or three minutes, 
drained and minced fine, the leaves only should be used. 

WALNUT CATSUP. 

Pound to a paste in a marble mortar one hundred and 
twenty Indian walnuts, pour on them two quarts of vinegar with 
a handful of salt, pour them into an earthen jar and stir them 
once every day for ten days. Then squeeze the liquor into an 
earthen boiler, and when it begins to boil, skim it, and continue 
to do so as long as scum rises ; then add horse-radish, a few 
shallots, a little garlic, cloves, mace, some sliced ginger and 
some black pepper. Give it a boil up, and when cold bottle it 
or put it in a stone jug. It must not touch metal. 

COLD CUCUMBER CATSUP. 
Mrs. A. M. S. 

Take full grown cucumbers, (not ripe) pare and grate them, 
and pile up in a sieve to drain, with a plate on top to press out 
the juice ; then add vinegar enough to thin it, and season to the 
taste with salt, and red and black pepper. No other spice 
should be used, or the taste of the cucumbers will be destroyed. 



EXPERIENCED HOUSEKEEPERS. 141 



MUSHROOM CATSUP. 

To a quarter of a peck of mushrooms, allow one gill of salt. 
Clean your mushrooms by wiping them, and cutting off the ends 
of the stems. Put them in a deep pan, and sprinkle salt over 
each layer. Let them remain for two days. Then put them in 
a sieve, and strain off all the juice. Pour it into your preserving 
kettle. To every pint of the liquor, allow one dozen cloves, 
the same of allspice, two or three pieces of mace, and half a 
small nutmeg, grated. Let it boil for fifteen minutes ; remove 
it from the fire, and let it stand two or three days. Strain and 
bottle for use. 

PEPPER CATSUP. 

Four dozen large red peppers, ripe, seed partly removed ; 
one tablespoonful of salt, one handful of garlic, five large onions, 
one tablespoonful of flour of nutmeg, one tablespoonful of horse- 
radish. All to be well boiled together, then strain through a 
sieve, and to every pint of the mixture, add a pint of the best 
white wine vinegar. Grind one tablespoonful of black pepper, 
one-half tablespoonful of allspice, one-half tablespoonful cloves, 
and add to the mitxure ; boil again for five minutes. Bottle 
and seal. 

CUCUMBER SAUCE. 

Grate some peeled cucumbers, add salt and pepper, and 
moisten well with vinegar. 

GOOSEBERRY CATSUP. 
Mrs. M. J. Townley. 
Ten pounds of ripe gooseberries, six pounds of sugar, three 
pints of vinegar, cinnamon, cloves and allspice to taste. Put in 
the vinegar, berries and one half of the sugar, cook slowly until 
very soft, then strain through the colander to get off the skins. 
Then put in the rest of the sugar and spices ; cook until it 
becomes as thick as jelly. Bottle while hot. 



142 



PRACTICAL RECEIPTS OF 



CUCUMBER CATSUP. 

Cut cucumbers into small slices to fill two-thirds of a tureen, 
the remaining third to be filled with onions, also cut small. Salt 
them plentifully and mix well together. Let them stand five or 
six hours, then pour into a sieve to drain. Return them into 
the tureen and add half a pint of the best Madeira wine, as 
much of the best cider vinegar as will cover them, half a tea- 
spoonful of cayenne pepper, a few blades of mace and a gill of 
the best olive oil. Mix all well together and put them into jars 
or wide mouthed bottles ; cover them close and keep in a cool 
place. The cucumber water to be thrown away. Use it at 
Christmas. 

TOMATO CATSUP. 

Wash one peck of tomatoes, halve or quarter them accord- 
ing to size, add two tablespoonfuls of salt, then boil for an hour 
or two; strain through a sieve, add to the liquor one-quarter 
tablespoonful of allspice, the same of cloves, one tablespoonful 
of white mustard seed and a little mace, all tied together in a 
small bag ; sprinkle in a dessertspoonful of ground black or red 
pepper, and then boil slowly for three or four hours, or until 
you have the catsup the thickness you desire. Just before re- 
moving from the fire, add one tablespoonful of sugar ; when 
the sugar has dissolved, remove, and when cool, bottle. If pre- 
ferred, one pint of vinegar may be added with the spices. 
This quantity will fill four small ale bottles. 

TOMATO CATSUP. 

Mrs. Tudor. 

For a half bushel tomatoes, take one quart cider vinegar, 
one-half pound of salt, one-quarter pound of black pepper, 
(whole grain), one-quarter pound of allspice, one 'ounce of 
cloves, one ounce of African cayenne pepper, one pound of 
brown sugar, six onions cut fine ; put together in copper kettle ; 
boil steady four hours. When cold, strain and bottle for use. 



EXPERIENCED HOUSEKEEPERS. 



143 



TOMATO MUSTARD. 

Miss Murdock, Baltimore. 
One gallon of tomatoes prepared as for stewing. Add to 
them six tablespoonfuls of salt, two tablespoonfuls of black pep- 
per, two tablespoonfuls of allspice, eight tablespoonfuls of mus- 
tard, and eight pods of pepper. These to be boiled slowly in 
a pint of strong vinegar, while you are preparing the tomatoes. 
Mix them and let them boil from three to four hours, and then 
strain through a fine sieve. When cold, put in bottles and seal 
them. Some prefer mustard seed to the ground mustard. 




SALAD DRESSING. 
Mrs. J. G. Miller. 
Six eggs well beaten, six tablespoonfuls of melted butter, 
six tablespoonfuls of sweet cream, two tablespoonfuls of mus- 
tard, one tablespoonful of pepper, one tablespoonful of salt, 
and two coffeecupfuls of vinegar. Boil all but the eggs ; when 
thoroughly mixed, stir them in quickly until it ihickens. To 
prevent the eggs from curdling, set the dish in cold water. 

SALAD DRESSING. 

Take the yolks of two hard boiled eggs, mash them, add a 
saltspoonful of salt and two teaspoon fuls of mustard. Add, by 
degrees, three tablespoonfuls of fresh cream and two table- 
spoonfuls of good vinegar, stirring all the time until smooth. 

LETTUCE SALAD. 

Use only the tender inside leaves of fresh lettuce, tearing 
it into pieces with the fingers. Put it into a colander and wash 
it well by letting cold, clear water run over and through it. 
Drain it, and put it loosely into a salad bowl. Pound in a mor- 
tar the hard boiled yolk of an egg, mix with it a saltspoonful of 
salt, a teaspoonful of mustard flour, a mashed, mealy potato, 
two dessertspoonfuls of olive oil, and two tablespoonfuls of vin- 
egar. Mix well to a smooth, thick cream, and pour over the 
lettuce leaves. Trim with slices of hard boiled egg. 



EXPERIENCED HOUSEKEEPERS. 



M5 



CHICKEN SALAD. 

Chop the meat of a boiled chicken into small pieces the 
size of a pea, chop one bunch of celery nearly as small. For 
dressing, rub the yolks of two hard boiled eggs smooth with two 
tablespoonfuls of oil or melted butter, add one teaspoonful of 
mustard, the same of salt, and two wineglassfuls of vinegar. 
The dressing must not be poured on until just before serving. 

BEAN SALAD. 

String and break in pieces one-quarter peck of wax beans, 
boil them in salt and water until very soft* When cold, add a 
small teaspoonful of oil, sprinkle with pepper, and cover with 
vinegar. 

POTATO SALAD. 

Mrs. Spilcker, Baltimore. 
Boil some small potatoes in the skins, take the skin off 
while hot. When cold, cut the potatoes up into small pieces, 
chop up a few onions. Make a sauce of two or three teaspoon- 
fuls of oil, some vinegar, pepper and salt, and pour it over the 
potatoes and onions. 

LOBSTER SALAD. 

■ 

Take the inside of a (medium sized) lobster, and after 
mincing it very fine, take the yolks of two eggs boiled hard, 
and mash them to a paste with three tablespoonfuls of salad oil, 
to which add one teaspoonful of pulverized white sugar, cay- 
enne pepper, salt, mustard and vinegar to taste. Stir all well 
together, and just before sending to table, add one root of cel- 
ery, or the (white inside) leaves of one or two heads of lettuce ; 
if tolerably large, one will be sufficient. After mixing all well 
together, if not sufficiently seasoned, more may be added. 
Garnish with two eggs, boiled hard and cut into slices, or the 
tender leaves of celery. 
(10) 



146 



PRACTICAL RECEIPTS 



HERRING SALAD. 

Miss Brauns, Baltimore. 
Take twelve german herrings which have been soaked 
twelve hours, skin, clean well and take out the bones. They 
must be cut fine but not chopped. Take a dozen small potatoes, 
boil with skins on, then remove the skins, and when cold, cut up 
fine. Three cucumber pickles, five blood red beets, boiled and 
cold, two sour apples, one onion, eight hard boiled eggs, and 
the same quantity of cold, roasted veal, as herring, after it is cut 
up. All this must be cut up with a sharp knife and put together 
into a large dish, ready for the dressing. Mix a cupful of oil 
and a cupful of vinegar together, add mustard, sugar, pepper, a 
little salt and a tablespoonful of capers; pour this over the 
whole, mixing thoroughly. To be made the day before using, 
when it should be again well stirred. 

CABBAGE SALAD. 

Miss Coe. 

Chop together finely half a head large cabbage and one and 
a half bunches of celery ; to this add pepper, salt, and two tea- 
spoonfuls of dry mustard; stir all together well. Scald together 
one cupful of vinegar and one and a half tablespoonfuls of but- 
ter, one cupful of milk and the yolks of three eggs beaten light, 
stirring all the time. Pour this on the salad and set away to 
cool. 



TO BOIL NEW POTATOES. 

When fresh dug, take small ones, washing nicely and rub- 
bing the skin off with the hand ; put them into boiling water 
with a little salt and boil quickly ; when done, drain dry and lay 
in a dish, spreading butter over them ; or boil new milk, putting 
in butter, and thickening with a little flour wet smooth with 
milk ; after the potatoes are cooked and placed in the dish, pour 
this dip over them. 

SARATOGA POTATOES. 

Mrs. McLaughlin. 
Slice the potatoes very thin with a slaw cutter ; let them 
lie in cold water with salt in it, for a short time, then take them 
out, dry them in a napkin, and drop a handful at a time into 
boiling lard. Fry to a light brown. 

POTATO PUDDING. 

Miss Lowry. 

Take a quarter of a peck of Irish potatoes, boiled and 
mashed fine, seasoned with salt. Add one pint of flour, one 
quart of milk, one egg and a tablespoonful of brown sugar; mix 
well together and strain through a sieve into a well buttered 
baking pan, and bake slowly for four hours. Serve as a vege- 
table dish, and eat hot with butter. 



148 



PRACTICAL RECEIPTS OF 



MILLCREEK POTATOES. 

Chop some cold boiled potatoes into pieces the size of a 
large raisin. Put into a skillet a sufficient quantity of milk to 
about cover the potatoes, add a piece of butter the size of an 
egg, one teaspoonful of flour thinned with a little cold milk, salt 
and pepper. When the milk boils, add the potatoes and cook 
for a few minutes. Shake the skillet frequently to prevent 
burning, but do not stir the potatoes. Serve very hot. 

POTATOES COOKED WITH SOUR CREAM. 

Slice some raw potatoes, stew them with some butter, salt, 
pepper and nutmeg. When done, pour over them two well- 
beaten eggs mixed with sour cream. 

BROILED TOMATOES 

Mrs. Wm. Gibson. 
Take ripe tomatoes, wipe and split them in half, broil on 
a gridiron till brown, turning them when half done ; have ready 
in a dish some butter seasoned with a little pepper ; when the 
tomatoes are well broiled, put them into the dish, and press 
each a little with the back of a spoon, so that the juice may run 
into the butter and mix with it, this is to make the gravy. Send 
them to table hot. Tomatoes are very good sliced, and fried in 
butter. 

TO CAN TOMATOES WHOLE. 
Mrs. A. M. S. 

Scald and pare the tomatoes, then set them in pans in the 
oven, until thoroughly heated, if very large, take out the core, 
that they may heat more readily. When done, lift carefully 
into the cans, and cover with the liquor that is found in the 
pan. If there is not enough of this, mash up another tomato to 
obtain more. 

Tomatoes put up in this manner can be sliced and eaten 
with vinegar, as in summer. 



EXPERIENCED HOUSEKEEPERS. 



149 



BAKED TOMATOES. 

Make a dressing with the crumbs of a small baker's loaf, to 
which add three ounces of butter, two small onions, pared and 
chopped fine, with pepper and salt to taste. Mix sufficiently to 
cause all to adhere together. Then choose eight or ten large 
tomatoes, wash them, but do not take off the skins, divide them 
transversely, take out the seeds and fill the cavities with the 
dressing, place two halves together, rub them with a little salt 
and pepper, place them nicely in a flat pan, place a small piece 
of butter on the top of each, and bake in rather a quick oven. 
When done, take them out carefully, and send to table hot. 

CORN OYSTERS. 

Mrs. McLaughlin. 
Grate one dozen ears of corn ; -beat five eggs light and 
add to the grated corn, with a little salt and about a dessert- 
spoonful of flour. Fry in lard with a little butter. 

CORN OYSTERS. 
Miss Coe. 

Mix a pint of grated green corn with three spoonfuls of 
milk, a teacupful of flour, half a cupful of melted butter, a tea- 
spoonful of salt, half a teaspoonful of pepper and one egg. 
Drop by the spoonful into hot butter ; fry from eight to ten 
minutes. 

BAKED CORN. 

To one quart of corn, use one teacupful of cream or milk, 
a lump of butter the size of an egg, and some salt. Bake 
slowly one and a half hours. 

CORN PUDDING. 

Six large ears of corn, two eggs, one pint of milk, pepper, 
salt and butter. Split the grains, and then cut the corn from the 
cob ; beat the other ingredients together, stir in the corn, put it 
in a pan and bake half an hour in a quick oven. 



PRACTICAL RECEIPTS OF 



TO PRESERVE GREEN CORN. 

Mrs. Geo. S. Gray. 
Take a barrel or any convenient cask, and spread a layer 
of dry salt on the bottom, to the depth of two inches; strip the 
ears of their husks, and set them upright in the salt, the larger 
end down, until the bottom is covered. Fill the spaces between 
the ears with salt until another layer of an inch or two in depth 
is prepared for a second setting. Repeat until the cask is' 
filled, head up tightly, and store in a dry place. 

OYSTER PLANT. 

Wash and scrape the plant thoroughly, and put it in boiling 
water with salt in it. When tender, cut it in slices, dip in a batter 
made of an egg, milk, flour and salt, and fry in hot fat. It is 
nice also, dipped in bread crumbs moistened with a beaten egg 
and browned on a griddle It is also nice, mashed and mixed 
with a batter, and then fried. 

BAKED ASPARAGUS. 

Miss' Goepper. 

Boil asparagus in salt water till half done, and spread on a 
napkin till dry. Make the following dough. Six tablespoon- 
fuls of flour mixed with water, leaving it thick ; add a 
little salt and yolks of four eggs ; add whites of eggs, beaten. 
Take three pieces of asparagus at a time, and roll them into the 
dough, covering them well ; put into hot butter and let them 
become light brown. Take them out with a strainer, letting 
the butter drip off them. 

TO BOIL CABBAGE. 

Boil the cabbage with plenty of water and some salt; when 
tender put it into a colander to drain well. Put into the empty 
pot some vinegar, a lump of butter and a little flour ; when 
heated, add the cabbage and then let it stew up once or twice. 



EXPERIENCED HOUSEKEEPERS. 



TO BOIL CAULIFLOWER. 

Trim neatly, tie in a thin rag, let them soak at least an 
hour in cold water, put them into boiling water, in which a 
handful of salt has been thrown, let it boil, occasionally skim- 
ming the water. If the cauliflower is small, it will only take 
fifteen minutes ; if large, twenty minutes may be allowed ; do 
not let them remain after they are done, but take them up and 
serve immediately. If the cauliflowers are to be preserved 
white, they ought to be boiled in milk and water, or a little 
flour should be put into the water in which they are boiled, and 
melted butter should be sent to table with them. 

TO COOK SPINACH. 

Boil it in salt and plenty of water for ten or fifteen minutes. 
Then drain it perfectly dry, and chop it up fine. Put in a stew- 
pan a large lump of butter, and some nutmeg or pepper; add 
the spinach to this when it is heated, and allow it to cook a few 
minutes. Dress with poached eggs or with hard boiled eggs 
cut in quarters, or with pieces of bread (the length and thick- 
ness of the finger) fried brown in butter. 

EGG PLANT. 

Pare, cut in pieces, boil in salt and water until soft, pour 
off the water, mash, add pepper, and mix with a batter made of 
one pint of milk, three well beaten eggs, two teaspoonfuls of 
baking powder, a piece of butter the size of an egg, a little 
salt, and flour enough for a thin batter. Fry in cakes. This 
quantity will be sufficient for a small plant. Oyster plant may 
be prepared in the same way. 

LENTILS. 

Soak them over night, stew about two hours with as little 
water as possible ; add a little chopped onion, some butter, 
pepper and salt. 



PRACTICAL RECEIPTS OF 



EGG PLANT. 

Pare, cut in pieces, boil until soft, pour off the water, mash, 
add butter, pepper and salt, half a pint of milk to a small plant, 
and as much crumbed bread as there is plant. Fry in butter, 
or place in a dish and put in the oven until heated through and 
browned on the top. Oyster plant is nice cooked in this way, 
or after boiling soft, pour off the water and make as you would 
oyster soup. 

CABBAGES. 

Full-grown or summer cabbages should be well and tho- 
roughly washed; before cooking, cut them into four pieces, 
boil rapidly with the sauce-pan uncovered, half an hour; a 
young cabbage will take only twenty minutes, but it must be 
boiled very rapidly ; a handful of salt should be thrown in the 
water before the cabbage is put in. 

STUFFED CABBAGE. 
Mrs. Gaither. 

Take a large head of cabbage, cut the heart out, and fill 
the cabbage with one pound of sausage meat. Tie it in a nap- 
kin and boil it in salt and water two hours. Eat it with drawn 
butter made of half a pint of water, half a pint of milk, a 
large lump of butter, and while boiling, add two spoonfuls of 
flour previously mixed with cold water, salt and pepper to taste; 
boil a few minutes. 

HOT SLAW. 
Miss Hamlin. 

One quart of chopped cabbage, half a pint of sweet milk, 
one teaspoonful of sugar, one teaspoonful of salt, a pinch of 
pepper, a piece of butter the size of a walnut. Boil the milk, 
and while hot beat one raw egg in it and let it boil again ; then 
mix the butter and half a cupful of vinegar with it, and then 
mix with the cabbage. 



EXPERIENCED HOUSEKEEPERS. 



153 



COLD SLAW. 

Cut some cabbage up fine and sprinkle with pepper. Mix 
the yolk of a hard boiled egg, one saltspoonful of salt, and one 
tablespoonful of oil well together ; add a little vinegar, but not 
enough to make the sauce thin. Pour this over the cabbage. 

CREAM COLD SLAW. 

Miss Gaither. 

Cut the cabbage rather fine, sprinkle a little salt over it, 
thoroughly bruise the cabbage ; then take three tablespoonfuls 
of salt, half a pint of best sweet cream, and four tablespoonfuls 
of vinegar; stir well together and mix through the cabbage. 

TO COOK PARSNIPS. 

Scrape the parsnips and halve them. Place some slices of 
breakfast bacon in the bottom of a stew-pan, put the parsnips 
above them, add just water enough to cook them ; by the time 
the parsnips are .tender, the water will be boiled away ; allow 
them to remain on the fire until browned. 

TO COOK CARROTS. 

Scrape the carrots and let them lie in cold water a while. 
Then split and cut them in thin small pieces ; put them on the 
fire with a little water, butter and salt, stew one hour. Just 
before serving, add a little chopped parsley. 

TO STEW MUSHROOMS. 

Peel and take out the insides of some large mushrooms, and 
broil them on a gridiron. When the outside is brown, put them 
into a saucepan with as much water as will cover them. Let 
them stand ten minutes, then add to them a spoonful of white 
wine, the same of burnt sugar, and a few drops of vinegar. 
Thicken with flour and butter ; boil up a little, lay sippets round 
a hot dish, and serve them up. 



154 



PRACTICAL RECEIPTS 



TO BROIL MUSHROOMS. 

The largest are the best. Have a clear cinder fire ; make 
the gridiron hot, and rub the bars with suet to prevent the 
mushrooms from sticking ; place them also on the gridiron with 
their stalks upward ; sprinkle slightly with salt and a good shake 
of pepper, and serve on a hot dish, with a little cold butter under 
and over them. When they begin to steam they are suf- 
ficiently done. 

WINTER SQUASH. 

Cut in pieces, take out the inside, but do not remove the 
deep yellow fringe. Pare and stew in as little water as possible 
or else steam. It will cook in one hour. Mash, stir in butter, 
pepper and salt. 

HOMINY. 

One pint of hominy, washed and put on to cook with 
three pints of water, allowing six hours ; when the water is 
absorbed, add two pints more ; salt and a good lump of butter. 

FINE HOMINY. 

One pint of hominy, two and a half pints of boiling water, 
soak over night in a closed tin vessel. Add one-half pint of 
milk and boil about one-half hour. 

TO PREPARE STRING BEANS FOR WINTER USE. 

String the beans but do not break them ; put them on 
the fire with cold water and allow to come to a boil ; take 
them off, put them in a market basket and let them drain until 
the next day ; make a brine of the water in which they were 
boiled, strong enough to bear an egg ; tie the beans in a muslin 
bag, put them in a jar and pour the brine over them ; put a 
weight on and set them away. When used, change the water m 
which they are boiled, and if late in winter, soak over night. 




OMELETTE SOUFFLE. 

Mrs. F. W. Wilson. 
One quart of milk, four ounces of butter, two ounces of 
sugar, six eggs, flour enough to thicken the milk ; add the 
sugar, butter, and yolks of eggs ; bake one-half hour ; when 
done, add the whites of eggs beaten very lightly, and set in the 
oven to brown. 

PLAIN OMELET. 

Separate six eggs, beat the whites and yolks very light; add 
to the yolks pepper, salt, and a small cupful of milk; lastly, 
stir in the whites lightly. Have ready in a hot frying pan a 
lump of butter the size of an egg. When it hisses pour in the 
mixture gently, and set it over a clear fire. If the oven is hot, 
set the frying pan in it as soon as the middle of the omelet is 
set. It should cook in ten minutes at the most. 

MILK OMELET. 
Miss Murdock, Baltimore. 
Six eggs beaten very light and separately, a teacupful of 
milk or cream, the same of bread crumbs, salt, pepper and 
parsley to your taste; add a little onion if you wish. Fry in 
butter; the skillet must be very hot when you put in the om- 
elet. Mix the milk, crumbs and the other things in the yolks, 
and add the whites beaten to a froth, last. 



PRACTICAL RECEIPTS OF 



POACHED EGGS. 

Drop the eggs without the shells (one by one) into boiling 
water, and let them boil until the whites harden. 

SCRAMBLED EGGS. 

Beat six eggs very light, add a little salt, eight tablespoon- 
fuls of milk, and a small lump of butter; put them on the 
stove and stir constantly until the eggs harden. 

BROILED BEEFSTEAK. 

Broil the steak before seasoning it. Put some pieces of 
butter in the platter, pour over them some boiling water, and 
set the platter in the oven; after the steak is broiled on one 
side, dip it into the melted butter, return it to the gridiron, and 
broil the other side; then dip again in the melted butter. 
Sprinkle on both sides with salt and pepper; and serve 
immediately. 

BREAKFAST DISH. 

Chop very fine either cold beef, mutton, or veal. To one 
teacupful allow the same quantity of grated bread, and if the 
latter is stale, soak it a few hours in warm milk, and chop with 
the meat ; to this quantity add one egg, yolk and white well 
beaten together, salt, pepper, and, if liked, a very small onion 
chopped fine ; mix well together, and, flouring the hands, make 
into balls and fry in hot lard. 

HAM AND EGGS. 

Fry the ham without any grease except its own ; when 
done, remove it from the skillet and drop in the eggs ; dip the 
boiling fat repeatedly over the egg, so that it will not be neces- 
sary to turn them. They will fry in about two minutes and a 
half. 



EXPERIENCED HOUSEKEEPERS. 



!57 



FRIED LIVER. 

Cut the liver in thin slices, season it and fry. Make a 
gravy and pour over it. It is an improvement to fry a small 
piece of bacon with it. 

A NICE BREAKFAST DISH. 

Take one pound of chipped beef, pour cold water over it 
in a frying pan, parboil it for five minutes ; then drain the water 
from the beef, place it on the fire, add a large lump of butter, 
and dredge flour until covered; pour on a pint of rich milk, 
stirring with a spoon until it thickens; bring to the table hot. 

HAM TOAST. 

Scrape or pound some cold ham, mix it with beaten eggs, 
season well with pepper, lay it on buttered toast, and place it 
in a hot oven for three or four minutes. Dried salmon, smoked 
tongue, potted meats, or any other relishing viands, answers 
equally well upon toast. 

BEEF CHEESE. 

Boil some beef in about the quantity of water that you 
would use for stewing a chicken, then chop it up and add some 
corn-meal, pepper and salt. Set it away with a weight on it. 
When cold, cut it in slices and fry. A nice breakfast relish. 

COD-FISH BALLS. 

Mix equal quantities of boiled cod-fish chopped fine and 
hot mashed potatoes ; add a small piece of butter and a little 
milk. Make into cakes and fry in lard. 

FRIED TOMATOES. 

Cut some tomatoes in slices, drop them into boiling butter 
and fry brown. Season after they are fried. 



158 



PRACTICAL RECEIPTS 



FRIED APPLES. 

Slice the apples as you would for pies, but without paring; 
add a very little water and fry with a small piece of breakfast 
bacon in a skillet. At the last add a little sugar. Stir 
occasionally. 

POTATO SURPRISE. 

Miss Townley. 

Take some good sized cold, boiled potatoes, cut a piece 
from the end of each with a round knife, fill with bread crumbs, 
pepper, salt mixed in raw egg; then replace the top of the po- 
tato, immersing edges in egg to make it stick; place the pota- 
toes in a slack oven until you prepare a batter, into which dip 
them; then fry in lard until brown. 

CRACKED WHEAT. 

Put in a tin bucket one coffeecupful of the wheat, three 
pints of cold water and some salt. Place the covered bucket 
in a saucepan of boiling water, and keep them on the fire for 
half a day. The water in the saucepan must be kept boiling. 
To be eaten cold with sugar and cream, or milk. 

OMELET. 
Mrs. Dr. Ludington. 
Beat the whites and yolks of the eggs separately ; to each 
egg allow one tablespoonful of milk ; add the milk to the beaten 
yolks and then add the beaten whites. Bake in a dripping pan 
on top of the stove, put it in the oven on the grating for a 
minute or so to brown. Sprinkle with salt after it is baked. If 
the salt be added before baking, the omelet will be heavy. 



1 



VEAL OLIVES. 

Cut some slices of veal off the thick parts of the fillet four 
inches long and three inches broad. Have ready some rich 
force-meat, and put a little on each slice, roll them up neatly 
and tie with string, dip them in flour, and put in a hot pan with 
a piece of butter, brown them nicely, add a little boiling water; 
cover them closely and let them simmer for one hour. Season 
with pepper and salt. Cut off the strings, dish them hot and 
garnish with sliced lemon. 

Other meats may be done in the same way ; the force-meat 
may be omitted, then a bit of butter should be rolled up in each 
slice ; the meat well beaten and floured on both sides. 

VEAL LOAF. 

Miss Stewart. 

Three and a half pounds of the fillet of veal and one-quar- 
ter of a pound of pickled pork chopped together very fine before 
cooking. Add two beaten eggs, a piece of butter the size of an 
egg, one tablespoonful of salt, one teaspoonful of pepper and 
one teaspoonful of sage. Work all together in the form of a 
loaf and grate' bread over the top. Put it in the oven in a 
dripping pan nearly filled with cold water. Bake two hours, 
basting frequently. It will not slice well until the day after it is 
baked. 



i6o 



PRACTICAL RECEIPTS OF 



VEAL OMELET. 

Mrs. F. W. Wilson. 
Three pounds of chopped veal, two slices of pickled pork, 
four rolled crackers, three eggs, one tablespoonful of milk, one 
tablespoonful of salt, one teaspoonful of pepper, and one tea- 
spoonful of ground sage. Bake two and a half hours. 

VEAL BALLS. 

Chop cold veal very fine; soak some bread, squeeze 
it dry, and add it to the veal ; season with salt and nutmeg or 
pepper. Make into balls the shape of an egg, roll them in 
rolled cracker, and fry. 

MINCED COLLOPS. (EXCELLENT.) 

Take whatever quantity of lean beef you want, (from the 
tender part of the shoulder, or the round of beef,) mince it very 
fine, removing the fat, gristle, etc. Put a piece of butter in a 
stew-pan, when hot, put in the minced meat, and keep beating 
it, to prevent it from matting, until it becomes brown. Dredge 
on some flour, add a large cupful of boiling water, and season 
with salt, pepper and nutmeg ; then draw it aside, cover, and 
allow it to stew slowly half an hour. Dish it hot, and garnish 
on the top with poached eggs, or line a pudding dish with 
paste, making a handsome edge, bake it, then dish the collops 
into it. 

MEAT CAKES. 

Mrs. N. Ross. 

Chop any kind of fresh cold meats very finely, season with 
salt and pepper ; make a nice batter, lay a spoonful of the batter 
on the griddle, which must be greased, then a spoonful of the 
chopped meat, and then a spoonful of the batter ; when browned 
on one side, turn carefully and brown the other. 

It makes a palatable breakfast dish. Serve hot. 



EXPERIENCED HOUSEKEEPERS. 



161 



MOCK LOBSTER. 

Mrs. Stille. 

One-quarter of a pound of butter, one egg boiled hard and 
chopped fine, mustard, salt and pepper, three tablespoonfuls of 
vinegar ; have ready one pound of finely chopped veal or mut- 
ton which has been cooked, and mix thoroughly with the above 
ingredients. 

FRIZZLED BEEF. 

Mrs. Fagin. 

Shave off very thin slices of dried beef ; put into a stew-pan 
a teacupful of cold water, then the slices of beef; after it sim- 
mers a few minutes, add a small spoonful of butter ; when this 
is melted, take out the meat, putting it where it will keep hot. 
Beat well the yolk of one egg, add slowly two tablespoonfuls of 
cream or milk, in which a teaspoonful of flour has been stirred, 
and pour it into the boiling liquor, stirring to prevent curdling ; 
salt and pepper to taste ; when it has simmered a few minutes, 
pour in half a teacupful of cream or milk, and pour it over the 
meat. 

CHICKEN CROQUETTES. 

Mrs. John W. Herron. 

Boil a large chicken, pick it to pieces and mince fine, make 
a panada of three-quarters of a pound of light bread, with suf- 
ficient water to moisten it ; put it on the fire and cook to the 
consistency of mush ; while hot add half a pound of butter, and 
set it away to cool. Add to the chicken one-half a nutmeg, 
pepper and salt, one teaspoonful of chopped onion, three tea- 
spoonfuls of finely chopped parsley and a very little mace ; add 
the yolks of five hard boiled eggs rubbed smooth ; mix well with 
the panada, and roll out in shape of pears or any fancy shape. 
Roll them in eggs beaten very light and bread crumbs, and fry 
a light brown in boiling lard. Have a pound of meat. Veal 
makes very nice croquettes. 

(ii) 



162 



PRACTICAL RECEIPTS OF 



CROQUETTES 

These are a sort of a mince-meat dumpling. Take some 
cold veal, chicken, lobster, or tender cold beef chopped fine ; 
put half a tablespoonful of butter in a saucepan on the fire ; when 
melted, put in a piece of onion chopped fine, fry a little; add 
half a tablespoonful of flour ; when it browns put in the minced 
meat ; stir it steadily, and add salt and pepper ; then add a gill 
and a half of broth, and set the pan a little off the fire to sim- 
mer; chop three stalks of parsley fine, and mix it in on the fire, 
stirring all the time ; then break in two eggs, stirring faster, in 
two or three minutes take it from the fire and set it to cool ; thus 
far it has occupied about ten minutes ; when the meat is cold, sift 
some flour on the board, take a lump of the mince the size of an 
egg, or larger, roll it in the fine flour, dip it in a cup of beaten 
egg, drain and roll it in bread crumbs ; have a quantity of boil- 
ing suet or drippings in a frying pan, and fry the croquettes in 
it for a couple of minutes, till brown ; put in a colander and 
let the fat drain off. 

MINCED KIDNEY. 

Take a beef kidney and as much liver, mince raw, very fine ; 
put it in a skillet and pour on it a little boiling water, simmer 
it a few minutes, pour off the water, add a piece of butter, salt 
and pepper, dredge on a little flour, brown nicely, then 
moisten it with a little hot water. Serve hot, on pieces of 
buttered toast. 

SAUSAGE MEAT. 
Mrs. J. H. Feemster. 
Fifteen pounds of meat, (trimmings from ham, is the best,) 
one handful of sage, four dry red peppers, a little black pepper 
and salt to taste; grind or chop the meat very fine. Pass 
the dry sage through a sieve by rubbing with the hand ; place 
the red peppers between the folds of heavy paper, and pound 
until fine ; add this, the black pepper and salt, and knead 
thoroughly with the hand. 



EXPERIENCED HOUSEKEEPERS. 



I6 3 



SCOLLOPED SWEETBREADS. 

Soak two sweetbreads in lukewarm water, then throw them 
into boiling water and par-boil them. Remove the skin and 
chop them small with a few mushrooms. Mix a teaspoonful of 
flour with an ounce of butter ; put it into a saucepan and shake 
it over a gentle fire for a few minutes ; add a little salt, cayenne 
pepper, pounded mace and three or four tablespoonfuls of thick 
cream. Put in the minced sweetbreads and mushrooms, and 
mix all well together. Pour the mixture into small scollops, 
grate a few bread-crumbs over, and place small lumps of butter 
over the top of each. Brown them in the oven. 

DEVILLED HAM. 

Miss Lowry. 

Equal quantities of cold boiled ham and corn beef (lean,) 
chopped fine. To a pint of the mixture, add a bunch of celery, 
also chopped fine, and season with a teaspoonful of mixed 
mustard, a little pepper, and vinegar enough to moisten. 

MACARONI. 
« 

Put the macaroni over the fire in cold water, let it stand 
until soaked soft; then drain it in a colander, put it in a dish 
with dry mustard, cayenne pepper, salt, grated cheese and 
plenty of butter, a few bread-crumbs and about half a teacupful 
of milk for a small dishful. Bake until brown. Put plenty of 
grated cheese on top, and stir the mustard, pepper, etc. through 
with the milk. 

DRESSING FOR CHICKENS. 

One small tablespoonful of butter, one small onion chopped 
very fine ; fry in the butter till done. Take stale bread that has 
been soaked in cold water • add the onion, salt, pepper, a little 
nutmeg and some parsley chopped fine, one egg, mix well in 
dry dressing ; grate the bread. 



164 PRACTICAL RECEIPTS OF 

STEWED KIDNEY. 

Cut a kidney into small pieces, leaving out the fat ; stew at 
least one hour, and then add a little flour thickening. 

MACARONI. 

Mrs. Dr. Ludington. 
Boil the macaroni for fifteen minutes in salt water and a 
small piece of butter, then drain it and place it in a dish with 
layers of grated cheese, over each layer of macaroni sprinkle 
some pepper. The top layer should consist of grated bread and 
cheese. Pour into the dish a little milk, about half a teacupful 
to a small dishful. Bake until the cheese is cooked. 

ROSSINI'S MACARONI. 

Boil the macaroni for fifteen minutes, then let it lie in cold 
water with a little salt, while you are making a gravy. Make 
about one-half pint of strong gravy with a little veal, a bit of 
ham and the body and wings of a partridge pounded in a mortar ; 
place them in a stew-pan with one good sized onion, two or 
three cloves, six grains of allspice land three bay leaves. Warm 
the macaroni in this gravy and serve. 

FORCE MEAT. 

Take of lean cold veal and suet an equal quantity, chop 
fine, season to taste, with sweet marjoram, summer savory, thyme 
pepper and salt, and wet it with the yolk of an egg and a little 
wine. To be used for stuffing or made into balls and fried. 

STEWED TRIPE. 

Tripe must first be boiled three or four hours. When 
wanted for stewing cut it into small pieces and stew in milk, 
season to taste ; a few minutes before removing from the fire, stir 
in a little flour, thinned with some cold milk. 



EXPERIENCED HOUSEKEEPERS. 



PICKLED TRIPE. 

Boil the tripe for three or four hours, adding salt about half 
an hour before it is done, then take it out of the water, cut it 
into pieces and pour over it some boiling vinegar with spices. 

A PLAIN STUFFING FOR FOWL. 

Crumb some bread very fine, mix with a little salt, pepper 
and butter, and moisten with an egg. The addition of a little 
sage is an improvement. 

TURKEY STUFFING. 

Mix together sausage meat and bread crumbs, and moisten 
with an egg. 

TO MAKE CURRY. 

For two pounds of chicken, rabbit, fish, or any kind of 
meat, fry one dessertspoonful of the curry powder, with the 
same quantity of flour, in some butter until they are a light 
brown color. Pour sufficient boiling water into the frying pan 
as will make the powder and flour into a stiff paste, and then 
add one pint of strong beef gravy. Slice six large onions, fry 
them in butter until they are brown. Cut the meat into small 
pieces, put it into a stewpan with all of the above ingredients, 
and the grated rind of a lemon, and stew until tender. Then 
add two and a half tablespoonfuls of vinegar, a squeeze of 
lemon, salt to taste, simmer for five minutes ; it will then be 
ready to serve. The curry should be served with a vegetable 
dishful of rice and be eaten with a spoon. 

For the Powder. One ounce of ginger, the same of coriander- 
seed, half ounce of cayenne pepper, and two ounces of fine pale 
turmeric ; these ingredients to be pounded separately to a fine 
powder, and then warmed by the fire and mix together. Put the 
powder into a wide mouthed bottle, cork it well down, and put 
it into a dry place. 



CUCUMBER PICKLES. 

Mrs. McLaughlin. 
Procure small cucumbers, wash and put them in brine 
strong enough to bear an egg. Stir occasionally until they turn 
yellow, then pour off the brine and boil, skimming while boiling. 
Pour it on the cucumbers boiling hot, having first covered them 
with green cabbage leaves. Repeat this process three times. 
When you wish to prepare them for use, take some out of the 
brine and pour boiling water over them. Let them stand over 
night then pour over them boiling hot vinegar, which has been 
allowed to come to a boil in a porcelain kettle, with a small lump 
of alum, a little orange peel, and a few grains of allspice; when 
cold they will be ready for use. 

TO PICKLE CUCUMBERS. 

Miss Murdock, Baltimore. 
Put them in strong salt and water for twenty-four hours. 
To two gallons of strong vinegar, put a piece of alum the size of 
a walnut, one-quarter of an ounoe of mace, half an ounce of 
allspice, half an ounce of long pepper, one ounce of white pepper 
and one-quarter of a pound of race ginger, add to one hundred 
and fifty cucumbers two quarts of small onions ; boil the vinegar 
and spices together, and while boiling pour them over the cu- 
cumbers. Repeat this every day until the pickles are green and 
crisp, covering them over to cool. Supply the place of the 
evaporated vinegar, so as to cover the pickles before you tie 
them up. 



PRACTICAL RECEIPTS 1 67 



CUCUMBER PICKLES. 

Wash the cucumbers and put them in brine strong enough 
to bear an egg, put a weight on, in order to keep them well 
covered by the brine, tie up the crock and set them away until 
wanted. When you wish to freshen them, take some out of the 
brine, wash them and put them into a brass kettle with sufficient 
cold water to cover them well ; put the kettle on the fire and 
allow it to remain until the water becomes scalding hot, then 
set it as far back on the stove as possible, and let it stand there 
until the cucumbers taste sufficiently freshened; if they have 
been in brine but a short time, a few hours will freshen them ; 
if for a long time, it will take the whole day. Then take them out 
of the water and place them in a crock, scatter through them a 
few red peppers;, boil, enough vinegar to cover them, and pour 
it on when boiling hot. They will be ready for use the next day. 

GREEN TOMATO SOY. 

Slice one peck of green tomatoes and a quarter of a peck 
of onions ; mix well and place them in a jar with salt over each 
layer. Let them stand twenty-four hours ; drain the salt water 
off and let them boil ten minutes in clear water. Drain and 
cool them, and after they are put in a jar, pour five pints of boil- 
ing vinegar over them, containing the following ingredients : 
Half an ounce of leaf mace, half an ounce of whole cloves, half 
an ounce of ginger, a tablespoonful of black pepper, a small box 
of mustard, a teacupful of sweet oil, two pounds and a half of 
brown sugar, two ounces of celery seed, half a pound of black 
mustard seed and half a pound of white "mustard seed. 

SWEET TOMATO PICKLE. 

Take eight pounds of green tomatoes and chop fine; then 
add four pounds of brown sugar, and boil three hours. Add a 
quart of vinegar, a teaspoonful each of mace, cloves and cin- 
namon ; and then boil again fifteen minutes,' let it cool and put 
into jars. 



• 

i68 



PRACTICAL RECEIPTS OF 



CHOW CHOW. 

Chop one half bushel of green tomatoes, sprinkle fine salt 
over them, and let them stand twenty-four hours ; then pour off 
all the water you can from them. Chop three large, cabbages ; 
break up twelve large cauliflowers ; boil all in vinegar until ten- 
der; throw away the vinegar they were boiled in. Add eight 
chopped peppers, a handful of salt, half a pound of white mus- 
tard seed, one handful of whole cloves, allspice, cinnamon and 
celery seed; mix well, taste, and if not spiced enough, add 
more. Pack in jars and cover with cold vinegar. 

CHOW CHOW PICKLE. 

Mrs. Alex. Murdock, Baltimore. 
One large head of cabbage, two bunches of celery and 
twelve onions ; slice all fine, salt well, and after twenty-four 
hours, drain thoroughly and cover with vinegar ; add four red 
peppers, two green ones finely cut, one ounce of turmeric, a 
quarter of a pound of mustard seed, two tablespoonfuls of mixed 
mustard, one tablespoonful of allspice, half the quantity of 
cloves, one tablespoonful of black pepper, half a cupful of sweet 
oil and one cupful of brown sugar ; mix them well together and 
cover with vinegar. More celery may be added if desired. 

INDIA PICKLE. 

Mrs. Spilcker, Baltimore. 

Take thirty old cucumbers, split, pare and take the seeds 
out, salt them and let them stand twenty-four hours ; dry them 
in the sun, when moderately dry, wash them in vinegar, and lay 
them in a jar with a layer of horse-radish, mustard seed, garlic 
and onions and a layer of cucumbers alternately. Boil in a 
quart of vinegar, one-half ounce of turmeric powdered and tied 
in little bags, one-half ounce of allspice and one ounce of ginger. 
Pour it on when cold. 



EXPERIENCED HOUSEKEEPERS. 



169 



GREEN TOMATO PICKLES. 

One peck of sliced, green tomatoes, with salt sprinkled 
through them in layers ; let them stand two days, then drain off 
and rinse them with water ; put them in a porcelain-lined kettle, 
with twelve small onions, sliced, three ounces of English mus- 
tard, one-quarter of a pound of white mustard seed, one ounce 
of powdered black pepper, one-half ounce of pulverized cloves, 
one tablespoonful of celery seed, and one or two green peppers 
sliced. Cover with vinegar, and let simmer three and a half 
hours. 

SPANISH PICKLE. 

Mrs. J. G. Miller. 

Four gallons of green tomatoes, two gallons of white onions 
one gallon of green peppers ; slice and salt them, and set by in 
separate pans twenty-four hours, drain well. Have ready black 
and white mustard seed, one pound of each ; cloves, cinnamon, 
and celery seed, one and a half ounces each ; have a deep jar, 
put in a layer of each vegetable, then a layer of spices, till all is 
used up. Cover with vinegar, boiled or not, as you please. 

TO PICKLE RED CABBAGE. 

Cut it down, salt each layer, put a weight on and let it 
stand over night ; in the morning, tie a cover over the jar and 
turn it upside down on the bricks for an hour or two to let the 
salt water run off; boil some vinegar and spices, pour them over 
the cabbage ; place in a jar with a weight on to keep the cab- 
bage under the vinegar. 

CHOPPED PICKLE. 

Miss Brauns, Baltimore. 
Two heads of cabbage, one dozen large sweet peppers, cut 
all fine, put it in a pan with layers of salt, cover tight and let it 
stand twenty-four hours, then drain well, slice three onions and 



PRACTICAL RECEIPTS OF 



mix with it. Boil vinegar and pour over hot, let this stand all 
night ; next morning, squeeze it dry and mix with it two table- 
spoonfuls of ground black pepper, one-quarter of a pound of 
mustard seed, two tablespoonfuls of celery seed, one-quarter of 
a pound of mixed mustard, and two roots of grated horse-radish. 
Mix well, and pour over it boiling vinegar. 

PICKLED ONIONS. 

Select small white onions, put them over the fire in cold 
water with a handful of salt. When the water becomes scalding 
hot, take them out and peel off thf skins, lay them in a cloth to 
dry ; then put them in a jar. Boil half an ounce of allspice, 
and half an ounce of cloves in a quart of vinegar. Take out 
the spice and pour the vinegar over the onions, while it is hotr 
Tie up the jar when the vinegar is cold, and keep it in a dry 
place. 

PICCALILLI. 
Mrs. F. W. Wilson. 
Soak a peck of green tomatoes for twenty-four hours in salt 
water, chop them up quite fine, add three or four green peppers, 
chopped after removing the seed, mix with them a teacupful of 
white mustard seed. Scald sufficient good vinegar to cover 
them, spicing it with pepper, cloves, and allspice tied in a thin 
bag ; pour the vinegar upon the tomatoes. Tie up the mouth 
of the jar in which it is put away. 

SPICED DAMSONS. 

To one pound of washed damsons take one-half pound of 
brown sugar and one gill of vinegar ; put the damsons in a jar, 
cook the vinegar and sugar with a little mace, stick cinnamon, all- 
spice and cloves, and pour it over the damsons. Do this three 
successive days, the fourth day, put fruit and vinegar together in 
the kettle and boil about a quarter of an hour ; then tie them up 
and put them away. 



EXPERIENCED HOUSEKEEPERS. 



171 



CELERY PICKLE. 

Mrs. R. Brown, Jr. 
Twelve bunches of celery, one small cabbage, six onions ; 
chop these and mix with salt, let stand one day and drain off the 
liquor. Add a few tablespoonfuls of whole mustard seed. Scald 
enough vinegar to cover the pickle, and pour over it when cold. 

SWEET PICKLED GRAPES. 

Miss Coe. 

Take out the pulp and save the skins ; boil the pulp a few 
minutes, then rub it through a sieve to remove the seeds ; weigh 
the strained pulp and skins together. For eight pounds of this, 
make a syrup of a pint and a half of vinegar, four pounds of 
sugar, half an ounce of cloves and half an ounce of cinnamon. 
Let the syrup come to a boil, then add the skins and pulp, and boil 
slowly until as thick as you want it. Cherries may be done in 
the same way, only that whole spices are to be used. 

SPICED PEARS. 

Put the pears on in nearly enough water to cover them ; 
when they begin to soften, take them out and place on a platter ; 
add sugar to the syrup, allowing three-quarters of a pound to 
every pound of fruit ; when the sugar has dissolved, add one 
tablespoonful of whole cloves, two and a half tablespoonfuls of 
whole cinnamon and two and a half tablespoonfuls of whole 
ginger. Put the fruit in again and boil slowly until very soft, 
then take the pears out, and when the syrup is thick enough 
add one pint and three-quarters of vinegar, and boil five 
minutes. Pour this over the pears and let them stand until the 
next day, then put the whole on the fire again ; when it begins 
to boil, take the pears out one by one, and pour the boiling 
syrup over them. These quantities are for one peck of pears. 
Peaches may be done in the same way, except that they need 
not be put on with water at first, a syrup must be made of sugar 
and a little water or a part of the vinegar. 



172 



PRACTICAL RECEIPTS OF 



TO PICKLE WALNUTS. 

Before they are too ripe, or when they can be pierced with 
a pin, put on them a brine of boiled salt and water, strong 
enough to bear an egg, being quite cold first; it must be well 
skimmed while boiling. Let them stand twelve days, then 
drain and pour over them in the jar a pickle of the best 
vinegar with a quantity of pepper, pimento, ginger, mace, 
cloves, mustard-seed and horse-radish, all boiled together, but 
cold. To every hundred walnuts put six tablespoonfuls of mus- 
tard seed and two or three heads of garlic or shalot, the latter is 
less strong. Thus done, they will be good for several years, 
if kept closely covered. The air will soften them. They will not 
be fit to eat under six months. The pickle will serve as good 
catsup after the walnuts are used. 

YELLOW PICKLE. 

Miss Murdock, Baltimore. 
Four or five gallons of vinegar, one ounce of turmeric 
mixed with oil, one cupful of mixed mustard, half a pound of 
white mustard seed, half a pound of black mustard seed, one 
ounce of mace, one ounce of cracked nutmegs. Cabbage, cu- 
cumbers, onions, apples, green tomatoes, green peppers, and 
cauliflower, all cut in slices ; sprinkle with salt and set in the 
sieve. Shake off the salt and throw them in the vinegar; add a 
handful of horse-radish. Any other vegetables may be put in, 
such as small ears of corn, beans, etc. 

PEACH MANGOES. 
Miss Lowry. 

Use large, fine, free stone peaches, (White Heath are the 
best,) without paring; with a knife extract the stone from the 
side, and fill the cavity with grated horse-radish and white mus- 
tard seed, and place as close together as possible in a stone jar. 
Make a syrup of one pint of sugar and three pints of vinegar ; let 
it stand until cold, and pour over the peaches. They will be 
ready for use in a day or two, and are perfectly, delicious. 



EXPERIENCED HOUSEKEEPERS. 



173 



SPICED PEACHES. 

To seven pounds of peaches use three pounds of sugar; 
pare the peaches and use them whole ; make a syrup of part of 
the sugar, add the peaches and then the rest of the sugar, cook 
the peaches until they are soft and clear, then take them out and 
cook the juice ten minutes, add one-half pint of white wine 
vinegar and some allspice, and boil another ten minutes, then 
pour over the peaches. 

PEACH SWEET PICKLE. 
Mrs. J. G. Miller. 

Take good sized peaches, rub off all the fur with a coarse 
towel, and stick four cloves into every peach, clear in to the 
head, than prepare a syrup of good sharp vinegar, sweetened 
just enough to be good. Put in a few peaches at a time ; cook 
until you can run a knitting-needle through to the stone easily ; 
then skim out very carefully, so as not to loosen the cloves ; put 
more peaches into the same syrup, and thus proceed until you 
have cooked all you care to. Then pour the syrup over them 
hot ; put into a jar and have the syrup cover the peaches, or 
they will mould. 

CUT CABBAGE. 

Two gallons of cut cabbage, sprinkle well with salt and let 
it stand two hours, then squeeze well ; one pint of chopped 
onions, three gills of black mustard seed, three tablespoonfuls 
of ground mustard, two tablespoonfuls of black pepper, two tea- 
spoonfuls of ground cloves, three tablespoonfuls of celery seed, 
bruised in a mortar, one bunch of celery, chopped fine, and one 
pound of brown sugar. Put a layer of cabbage in a preserving 
kettle over a slow fire, sprinkle each layer with each ingredient. 
Cover the whole with three quarts of strong vinegar ; mix the 
mustard as for table use and add it last. Boil gently two hours, 
being very careful to stir frequently, as the cabbage is apt to settle 
and burn. Cucumbers cut and done by the same receipt are 
delightful; only boil them half an hour. 



i I 

PRESERVED PINE-APPLES. 

Take large, ripe pine-apples, pare carefully and chop very 
fine, or grate them, preserving all the juice with the pulp. Weigh 
the fruit and juice, put all into a kettle and heat slowly, stirring 
very carefully ; use a pound of white sugar to every pound of 
fruit, let it simmer fifteen minutes, then add the sugar, let it 
simmer again thirty minutes. Be very careful that it does not 
scorch. 

PRESERVED CITRON. 

Two small citrons, two lemons, one-quarter pound green 
ginger ; peel and slice the citron about one-quarter inch thick, 
put it on with cold water and a small piece of alum ; let it boil 
and then take it out and put it in cold water for twenty-four 
hours, changing the water twice, then make a strong tea of the 
ginger and lemon skins. Take one pound of white sugar to 
one pound of fruit, and cook it with the tea until the fruit is clear. 

PRESERVED TOMATOES. 

One-quarter peck of tomatoes, the rind of two lemons, one- 
quarter pound of green ginger, and three-quarters of a pound 
of sugar, to every pound of tomatoes ; cut the lemon rind and 
ginger in small pieces, pour over them one pint of boiling water 
and let them stand to draw, then put the tomatoes, sugar, and 
the ginger and lemon tea into a kettle with two quarts of water 
and let it cook one hour, or until clear and tender. 



PRACTICAL RECEIPTS 



!75 



PRESERVED PEARS. 

Miss Brauns, Baltimore. 
To one peck of pears, (about nine pounds) take one-quarter 
pound of green ginger, and the rinds of two lemons. Pare the 
fruit, cut it in halves, take out the cores, scrape and shorten 
the stem ; pour one pint of boiling water over the ginger and 
lemon rinds, let it stand to draw. To each pound of fruit, take 
one pound of white sugar, put it all on to cook with the ginger 
tea, adding water sufficient to nearly cover the fruit and let it 
cook until the pears are clear, take out the pears, and let the 
syrup cook a while longer. Put in jars the next day and 
tie up. 

STRAWBERRIES, PRESERVED WHOLE. 

Take equal weights of strawberries and loaf sugar, put the 
sugar into a pan with merely sufficient water to dissolve it, and 
let it boil till the surface is covered with small bubbles ; this 
will probably be in about twenty minutes; then put in the fruit 
with one pint of red currant juice to each pound of strawberries, 
which improves the color ; allow it to boil five minutes, then put 
into small jars. It is not necessary to use more sugar for the 
currant juice, the strawberries being of themselves so sweet. 
Red currants or raspberries, with the addition of white currant 
juice, black currant, apricot, or other jams, may be made in 
this way. The advantage over the old process is, the quantity of 
jam is greater, the color finer, and the flavor of the fruit per- 
fectly retained. 

TO CAN STRAWBERRIES. 
Mrs. A. M. S. 

Use large, firm berries ; to a pound of fruit, take a quarter 
of a pound of sugar ; sprinkle some of the sugar through the 
berries, and let them stand several hours ; make a syrup of the 
juice and the remainder of tfie sugar, (use no water. ) Put the 
berries into the boiling syrup, and let them remain until 
thoroughly heated through, then remove carefully into the cans, 
cover with the syrup, and seal while hot. 



i 7 6 



PRACTICAL RECEIPTS OF 



GRAPE JAM. 

Press the pulp from the skin and put it on to cook without 
any water ; after cooking strain and add the skins and sugar, al- 
lowing one pound of sugar to every pound of fruit, or less, ac- 
cording to taste. Cook about one hour. 

RED RASPBERRY JAM. 

To five quarts of raspberries, use the juice of two quarts of 
currants. To every pint of juice allow one pound of sugar, and 
to every pound of berries a pound of sugar. Let it boil one 
hour, or until the juice is rich and tolerably thick. 

PEACH JAM. 

Let your peaches be quite ripe, pare and cut them in small 
pieces ; to every pound of fruit add one pound of sugar ; put 
the fruit and sugar into a preserving kettle, mash all together, 
place it over the fire, and when it begins to cook, stir it until 
it becomes quite thick ; then take it from the fire ; put it in 
glasses, and when cold tie closely. 

PEACH MARMALADE. 

Pare, divide and stone the fruit, and boil for half an hour, 
stirring it continually ; then add three-quarters of a pound of 
sugar to each pound of the fruit, and one-fourth of the kernels 
blanched, and boil up for a quarter of an hour ; the marmalade 
will then be ready for the pots. 

COMPOTE DE PECHE. 

Gibson House. 

Peel three pounds of peaches, add to them twelve ounces 
of sugar, and a wineglassful of brandy. Boil for half an hour, 
and serve cold. 



EXPERIENCED HOUSEKEEPERS. 



177 



BITTER ORANGE MARMALADE. 

Miss Stewart. 

Weigh the oranges when whole, and use the same weight 
of crushed sugar ; pare the oranges very thin, put the peel in a 
preserving kettle, cover with water, boil until it is very soft, 
and then cut it into fine shreds. Scrape the pulp from the skin 
add to it the sugar and peel, put all into the preserving kettle 
and boil until the syrup is thick; it will take about twenty 
minutes. Sweet orange marmalade may be made the same way. 

CRAB-APPLES. 

Get a quantity of the common crab-apple, cut them, (peel 
and all) in slices, fill your preserving pan with them, and 
cover them with spring water. Let them boil until the fruit is 
almost in a mash ; strain the liquor through a flannel bag ; allow 
it to stand for a couple of hours, that the sediment may get to 
the bottom ; then run it through a piece of fine muslin, and to 
every pint of juice put a pound of preserving sugar ; the peel 
and juice of a lemon in the proportion of one to every two quarts. 
Let it boil for an hour over a clear fire, when it can be placed 
in pots. When cold it will be as stiff as possible ; and if not, 
by boiling it a second time it will become so. 

RED CURRANT JELLY. 

Put the fruit, quite ripe, over the fire, in an enameled pan, 
and stir it till the juice begins to flow freely, then strain it 
through a jelly bag, and return the juice to the pan ; boil it for 
twelve or fifteen minutes, and add fine loaf sugar, one pound 
to each pint of juice ; stir till dissolved and five minutes longer, 
then pour out the jelly into small pots or glasses. 

CURRANT JELLY, WITHOUT BOILING. 

To one pint of currant juice, add one pound of granulated 
sugar, stir the juice very % s lowly into the sugar, until the sugar is 
dissolved, then let it stand twenty-four hours and it will be stiff 
jelly. Tie it with paper dipped^ in brandy and set it in the sun. 
(12) 



i 7 8 



PRACTICAL RECEIPTS 



STRAWBERRY OR RASPBERRY JELLY. 

Get fine-colored, fresh, ripe fruit, and put over the fire at a 
sufficient distance for the juice to flow slowly ; but do not allow 
it to run longer than it is perfectly clear, probably twenty 
minutes ; then run it through a jelly bag without pressing. , If 
the juice is at all turbid, strain it again through muslin into the 
pan, and simmer it a quarter of an hour ; then add one pound 
of fine sugar to each pint of the juice, and boil it ten minutes 
longer. 

APPLE JELLY. 

Quarter the apples without paring, cover with water, boil 
until the apples are soft, then pour all through a bag, and let it 
drip until cold ; afterwards press the bag a little, but gently, so 
the pulp does not go through. To every pint of juice add three- 
quarters of a pound of sugar ; let it boil about one-half hour or 
until it will drop from the spoon. To every three pints of juice 
use the juice of one lemon. 

TO CAN PEACHES. 

Pare and stone the peaches, and to one pound of fruit take 
one-quarter of a pound of granulated sugar ; make a syrup of 
the sugar and water, enough for two cans at a time, and into 
the syrup while boiling, place the peaches, and let them stew 
until soft enough to pierce with a straw. Put them into the cans, 
cover with the syrup, and seal while hot. Other fruits may be 
canned in the same manner. 

APPLE PASTY. 

To four pounds of apples use four pounds of white sugar 
and four ounces of whole ginger ; boil the, ginger in one quart 
of water about two hours, strain it and add the sugar, then let 
it come to a boil ; add the apples and stew half an hour. 

















COFFEE. 





To seven heaping tablespoonfuls of finely ground coffee add 
the white of an egg or one or two clean egg shells, mix well through 
the coffee, add cold water enough to make it just thin enough 
to pour, but not too thin. Have two quarts of water^boiling in 
the coffee boiler, stir the moistened coffee into it and let it boil 
gently for ten or fifteen minutes. Take it off and pour through 
the spout immediately about a wine glassful of cold water, which, 
being heavier than the boiling water, carries all the floating 
grounds down with it. Let it stand five minutes to clear itself. 

TEA. 

Allow one teaspoonful to each person. Scald the teapot, 
put in the tea, pour over it a little boiling water, allowing about 
one-half teacupful to each spoonful of tea ; let it stand five min- 
utes where it will keep hot, and then add about two cupfuls 
more of boiling water to each spoonful of tea. Serve immedi- 
tely. The quantity of water must be guessed and not measured, 
as it ought to be poured directly from the kettle into the pot. 

COCOA. 

Boil one tablespoonful of grated cocoa in one pint of water 
for twenty minutes ; skim off the oil, add a gill and a half of 
milk, and sugar to taste ; let it boil up again. It is better to 
boil the cocoa in water a few hours before using, as the oil can 
be better removed when cold. 



i8o 



PRACTICAL RECEIPTS OF 



CHOCOLATE. 

To three table spoonfuls of grated chocolate add two tea- 
spoonfuls of white sugar. Mix half a pint of milk and half a 
pint of water, let it come to a boil, and then stir the chocolate 
and sugar into it, continue to stir until dissolved, then let them 
boil five minutes longer. 

STRAWBERRY LA CURE. 
Mrs. Saml. Lewis. 
To one quart of fruit add one-half pound of. white sugar 
dissolved in a little water, let it boil and then strain it, squeezing 
it as dry as possible. Add one quart of spirits to every three 
quarts of juice. Bottle it, and in a few days it will be fit for use; 
it will improve by keeping. • 

BLACKBERRY CORDIAL. 

• Procure blackberries that are ripe and nice, simmer them 
over a moderate fire till they break to pieces, and then strain 
them through a flannel cloth. To each pint of' the liquid add 
one pound of white sugar, one-half ounce of powdered cinna- 
mon, one-quarter of an ounce of mace and two teaspoonfuls of 
cloves. Boil all fifteen minutes, strain, and when cool, add 
to each pint of syrup one gill of French brandy. Bottle, cork 
and seal it, and keep it in a cool place. This, mixed in the 
proportion of a wine glassful of syrup to two-thirds of a tumbler- 
ful of cold water, is an excellent remedy tor the dysentery and 
similar complaints. 

RASPBERRY YIXEGAR. 

Miss Greene. 

Pour one quart of good vinegar on three quarts of ripe 
raspberries ; let them stand forty-eight hours. Strain through a 
jelly bag, and to a pint of the juice, add a pound of loaf sugar. 
Boil about twenty minutes. 



EXPERIENCED HOUSEKEEPERS. 



181 



RASPBERRY VINEGAR. 

Mrs. Wm. Gibson. 

Take any quantity of raspberries and cover them over with 
the best white wine vinegar. After three days, mash them 
through a sieve, then take the juice and pour it over some more 
raspberries; let them stand till the next morning, then mash 
them through a sieve again. To every pint of juice, add a pint 
of sugar, and boil twenty-five minutes. Let it cool before put- 
ting it into bottles. 

CHERRY CORDIAL. 

Take a bushel of fine ripe cherries, either red, black, or 
mixed ; stone them, put them into a clean wooden vessel, and 
mash them with a mallet or beetle, then boil them about ten 
minutes, and strain the juice. To each quart of juice, allow a 
quart of water, a pound of sugar and a quart of brandy. Boil 
in the water (before you mix it with the juice,) two ounces of 
cloves, and four ounces of cinnamon, then strain out the spices. 
Put the mixture into a stone jug, or a demijohn, and cork it 
tightly. Bottle in two or three months. 

CURRANT WINE. 

One quart of currant juice, two gallons of water, three 
pounds of sugar ; put in a cool place and let it stand until fer- 
mented. Cork up for six months in bottles, when it will be fit 
for use. 

LEMONADE. 

Cut the lemons in half, squeeze out the juice and add the 
sugar. Pour some boiling water over the rinds and allow them 
to stand till cold, then pour off this water and add it to the juice. 
Add more cold water. 



i 

MILK TOAST. 

Toast the bread very brown ; butter it, if allowed ; sprinkle 
it with salt, and while very hot, pour over it hot milk. 

OATMEAL GRUEL. 

(Scotch way of making it) 

Allow three large tablespoonfuls of oatmeal to a quart of cold 
water ; put the meal into a bowl and add the water a little at a 
time, bruising the meal with the back of a spoon ; as you pro- 
ceed, pour off the milky liquid into another bowl, every time 
before adding fresh water to the meal, till you have taken all 
the floury part out of it, carefully keeping back all the sediment 
each time you pour it off. Then put the liquid in a saucepan 
and stir it all the time until it boils ten minutes. A piece of but- 
ter may be stirred into it ; sweeten it, add a pinch of salt ; if 
thought proper, a glass of wine. 

This gruel is as smooth as starch, and is a light, cooling 
dish for an invalid. 

OATMEAL GRUEL. 

Mix one large tablespoonml of oatmeal with three table- 
spoonfuls of cold water for a thin gruel ; if preferred thicker, 
use two spoonfuls of the meal. Have ready one pint of boiling 
water with a little salt, pour this by degrees over the oatmeal 
you have mixed, set it on the fire and let it boil ten minutes, 
stirring all the time. 



PRACTICAL RECEIPTS 



183 



RICE GRUEL. 

Ground rice one heaping teaspoonful, ground cinnamon one 
teaspoonful, water one quart. Boil gently for twenty minutes, 
adding the cinnamon near the conclusion. Strain and sweeten. 
Wine may be added in some cases. 

BEEF TEA. 
Mrs. Wm. Gibson. 
Cut a pound of lean, fresh, juicy beef into small thin slices, 
and sprinkle them with a very little salt. Put the meat into a 
wide mouthed glass or stone jar, closely corked, and set it in a 
kettle or pan of water, which must be brought to the boil, and 
kept boiling, the jar remaining in for an hour or more. Then 
take out the jar and strain the essence of the beef into a bowl. 
Chicken tea may be made in the same manner. 

CHICKEN BROTH. 

Wash half the breast and one wing of a tender chicken ; put 
it in a saucepan with three half pints of water, a little salt, and 
one tablespoonful of rice or pearl barley. Let it simmer slowly, 
and skim it. When the chicken is thoroughly done, take it out 
of the broth. Serve the latter in a bowl with light bread or a 
fresh cracker. 

MUTTON BROTH. 

Take the scrag end of a neck of mutton, chop it into small 
pieces, put it into a saucepan filled with water, and set it over 
a fire. When the scum begins to rise, skim it off, add a little 
nutmeg, French barley, or a crust of bread to thicken it; boil 
the mutton till it will shake to pieces, then strain your broth 
through a hair sieve, skim off the fat, and serve it up with dry 
toast. 

TOAST WATER. 

Toast bread very brown, without burning it, and put it into 
cold water. It will be ready for use in one hour. 



PRACTICAL RECEIPTS OF 



BENT CRACKER GRIDDLE CAKES. 

Miss Stewart. 

To three Bent crackers, rolled to a powder, add a pinch of 
salt, one coffeecupful of sweet milk and the beaten yolk of one 
egg. Beat the white of the egg to a stiff froth, and stir it in very 
lightly just before baking. Bake on a soap-stone griddle with- 
out grease. 

TO MAKE NICE TOAST. 

Miss Lowry. 

In making bread, when it is ready for the oven put a loaf 
in a steamer and steam it instead of baking it. When thorough- 
ly done, let it stand twelve hours, and toast in thin slices. 

THICKENED MILK. 

Mrs. Geo. S. Gray. 
Three quarts of milk, three tablespoonfuls of flour wet with 
a little milk, three eggs well beaten. Boil the milk and stir in 
the flour and eggs slowly. Take off in a few moments. 

MILK PORRIDGE. 

Of wheat flour, cornmeal, or oatmeal two tablespoonfuls, milk 
one pint, water one pint, mix the flour or meal with cold water 
to form a thin paste ; put the milk and water over the fire, and 
when they come to the boiling point add the paste, carefully 
stirring ; boil half an hour or longer. 

RICE JELLY. 

Miss Murdock, Baltimore. 

Boil very soft, one-half teacupful of rice in one quart of 
water and one-half teaspoonful of salt ; press through a fine hair 
sieve while hot. Sweeten to taste, flavor with vanilla or rose, 
and then pour into moulds to cool. When sufficiently hardened, 
serve with cream. 



EXPERIENCED HOUSEKEEPERS. 



CRACKER CANADA. 

Break some crackers into a bowl, cover them well with 
boiling water ; cover the bowl with a saucer j and allow the 
crackers to soak for ten minutes ; add sugar and milk to taste. 

WINE WHEY. 

Boil one quart of milk, when it begins to boil, add two 
large wineglassfuls of the best Sherry or Madeira wine, and let 
it boil up once ; remove from the fire and allow to settle, then 
remove the curd and pour the clear whey into a bowl and 
sweeten it. 

MILK WHEY. 

Steep a piece of rennet, an inch and a half square, in a 
teacupful of hot water for four or five hours, then strain the 
water into two quarts of new milk ; when the curd has well 
formed, put it gently in a sieve, until the whey and curd are 
separated. May be drank warm or cold. 

NITRE WHEY. 

Pour into a pint of boiling milk, a tablespoonful of sweet 
spirits of nitre, strain and sweeten ; let it be drank warm. It is 
used to promote perspiration, and is good in cases of severe cold. 

FLAX SEED SYRUP FOR A COUGH. 

Boil five cents worth of flax seed in one quart of water, 
until it has boiled away one-half, and then strain it ; to the 
liquid add five cents worth of licorice and five cents worth of 
rock candy, each broken into very small pieces ; boil until ,the 
licorice is all dissolved. A few minutes before removing from 
the fire, add the juice of a lemon. 

TO PURIFY ROOMS. 

Dissolve a few spoonfuls of chloride of lime in a saucer, 
and place it in the apartment. 



1 86 PRACTICAL RECEIPTS 

. : 

BARLEY WATER. 

To make good barley water choose the best pearl barley, 
boil it for a f&v minutes, then throw away the water, and add 
fresh, in the proportion of a pint to an ounce of barley. Boil 
quickly in a tin or earthen vessel, and then let it simmer for an 
hour ; strain and sweeten or salt ; flavor with lemon, or accord- 
ing to taste. It is a very mucilaginous drink, and beneficial 
to invalids. 

A COMFORT FOR INVALIDS. 

Somtimes the sick are much annoyed at night by the light 
in the room attracting insects, giving an unpleasant odor, viti- 
ating the air of the chamber. Take any kind of box, remove 
the cover, set it up lengthwise, place a lamp or candle in it, 
and fasten it on the outside of the window so as to set close to 
it, with the open part looking through the window into the room. 

CAUTION. 

Never enter a sick-room in a state of perspiration, as the 
moment you become cool the pores absorb. Do not approach con- 
tagious diseases with an empty stomach, nor sit between the sick 
and the fire, because the heat attracts poisonous vapors. 

HOW TO MAKE A MUSTARD PLASTER. 

A mustard plaster should never be mixed with water, but 
with the white of an egg; the result will be a plaster that will 
draw well, but will not produce a blister. 









TO FRESHEN STALE BREAD. 





Dip the loaf in cold water and warm it through in the oven. 

HOW TO TEST EGGS. 

Put them in a pail of water, and if they are good, they will 
lie on their side, always. 

DIRECTIONS FOR POPPING CORN. 

Scour an iron pot well with ashes, and heat thoroughly. Put 
a large spoonful of lard into the pot, when boiling, throw in a 
coffeecupful of corn. Keeping the lid on, stir well with a spoon, 
and when it pops briskly, remove from the fire. When done, 
sprinkle some salt through it. 

TO PRESERVE BUTTER. 

Work the water entirely out of it, pack in a jar, and sprinkle 
on the top equal parts of salt and sugar, to the thickness of one 
inch. 

BAKING POWDER. 

One pound pure cream tartar, one-half pound bicarbonate 
of soda, one-half pound corn starch, one-half ounce of powdered 
alum. Mix the alum with the corn starch, add the cream tartar 
and lastly, the soda. Mix thoroughly by passing through a 
sieve several times. 



i88 



PRACTICAL RECEIPTS OF 



TO PREPARE RENNET. 

Put one large rennet in a quart of wine, and set it away for 
use. Three tablespoonfuls will curdle one quart of milk. 

RONDELTIA PERFUME. 

Take ten parts of alcohol, two parts of oil of lavender, one 
part of oil of cloves and one part of oil of bergamot. Keep in 
a corked bottle, and it will improve with age. 

FOR CHAPPED HANDS. 

One ounce of spermaceti, one ounce of white wax, two 
ounces of almond oil ; melt over a slow fire. Add half an 
ounce of gum camphor after the others are melted. 

BALM FOR THE HAIR. 

To five parts of the best Bourbon whisky, add one part of 
pure glycerine, with a few drops of cologne water or other per- 
fume. Apply sparingly two or three times a week, rubbing the 
hair well. . This is one of the cleanliest and most useful dressings 
that can be used. 

TO REMOVE MILDEW. 
Mrs. Lewis Fagin. 
Rub a little common yellow soap on the article, then a little 
salt and then some starch. Rub all on well on both sides of the 
stain, and put it in the sun till the stain is out. 

TO CLEAN COPPER AND BRASS. 

Use five cents worth of oxalic acid dissolved in one quart of 
water. Oxalic acid is poisonous, and should be used with care. 

TO REMOVE STAINS FROM IVORY. 

Rub it with common pulverized chalk or whiting, and 
moistened with cold water. 



EXPERIENCED HOUSEKEEPERS. 1 89 



TO TAKE RUST FROM STEEL. 

Rub on some lard and allow it to remain over night ; in the 
morning, grease a flannel rag, put some flour emery on it and 
rub the steel. 

TO WHITEN IVORY. 

Boil one ounce of alum in one quart of water ; put the ivory 
into this and let it remain one hour, then rub it with a cloth ; 
rinse it with clear water and lay it in a moistened cloth to pre- 
vent it from drying too quickly, which causes it to crack. Used 
to clean the handles of knives. 

TO CLEAN FURNITURE. 

To one quart of hot water add one tablespoonful of linseed 
oil and one tablespoonful of turpentine. Wash the furniture 
with it, and rub off with a chamois. 

TO REMOVE WHITE STAINS FROM FURNITURE. 

Use rotton-stone moistened with sweet oil. This will also 
clean steel. 

CLEANING TINWARE. 

The best thing for cleaning tinware is common soda. Damp- 
en a cloth and dip in soda, and rub the ware briskly, after which 
wipe dry. Any blackened or dirty ware can be made to look 
as well as new. 

CURE FOR THE TOOTHACHE 

Alum, reduced to an impalpable powder, two drachms ; 
spirits of nitrons ether, seven drachms. Mix and apply to the 
tooth. 

SOAP FOR CALICOES. 

One pound of soap, cut fine ; one quart of boiling water 
and one beef's gall. 



190 



PRACTICAL RECEIPTS OF 



TO REMOVE TEA STAINS. 

Mix thoroughly soft soap and salt — say a tablespoonful of 
salt to a teacupful of soap ; rub on the spots, and spread the 
cloth on the grass where the sun will shine on it. Let it lie two 
or three days, then wash. If the stains are not all out they will 
appear in the second washing. If the spots be wetted occasion- 
ally while lying on the grass it will hasten the bleaching. 

TO REMOVE STAINS. 

Table linen, or ''any white clothes that have coffee or fruit 
stains on them, before being put into soap-suds, should have 
boiling water turned on them, and remain in it till the water is 
cold. If they are put into soap-suds with the stains on, they will 
be set by it so that no subsequent washing will remove them. 

A FINE METHOD OF WASHING LACE 

Spread your lace on clean muslin, a towel or ironing sheet. 
Mix some starch with cold water, just enough to wet it. Spread 
this paste on the lace, and let it remain undisturbed until 
thoroughly dry, then shake off and your lace will be clean. This, 
by the way, is an excellenl mode of extracting grease spots from 
carpets, or stains of any kind from bed-ticks. 

TO WASH A DRESS SO THAT IT WILL NOT FADE. 

Wash the dress in cold water with cold water soap, rubbing 
it on the board, starch in cold cooked starch with beeswax in it. 
Do not hang it up to dry, but roll it in a dry sheet and have an 
iron ready to iron with almost immediately. Iron it on the 
wrong side. 

TO MAKE FLANNELS KEEP THEIR COLOR AND 
NOT SHRINK. 

Put them into a pail and pour boiling water on, letting them 
lie till cold, the first time of washing. 



EXPERIENCED HOUSEKEEPERS. 



I 9 I 



FACTS ABOUT COLORS. 

A spoonful of ox-gall to a gallon of water will set the colors 
of almost any goods if soaked in it previously to washing. A tea- 
cupful of lye in a pail of water will improve the color of black 
goods. Nankin should lie in lye before being washed ; it sets the 
color. A strong tea of common hay will preserve the color of 
French linens. Vinegar in the rinsing water for pink or green 
calicoes will brighten them. Soda answers the same end for 
both purple and blue. 

TO CLEAN SILK. 

Mrs. Geo. S. Gray. 
Take equal parts of soft soap, alcohol and molasses, 
thoroughly mixed and dissolved. Lay the silk on a clean pine 
table and sponge it well on both sides with the mixture. Rinse 
thoroughly by dipping each piece several times into a bucket of 
very clean, soft water. Hang up to drip, and when sufficiently 
dry, (but not too dry,) iron with a very hot iron on the wrong 
side. If too stiff when ironed, dip again in the rinse water. 

RENOVATING FLUID. 

Aqua ammonia, five drams ; castile soap, half an ounce ; 
alcohol, one dram ; sal soda, one dram ; chloroform, half a 
dram ; rain water, one quart. Dissolve the castile soap in a 
little of the water warmed ; then add the other ingredients. 
There is nothing more effectual in removing grease spots from 
clothing. 

TO KILL ROACHES. 

Strew black hellebore over the floor at night. It may be 
had at all drug stores. Powdered borax is a good preventive. 



ADVERTISEMENTS. 



JOSEPH Pi. PEEBLES' SONS 



•DEALERS IN- 



FINE GROCERIES, 

Staple, Fancy, Foreign & Domestic, 
TSo. 64 East Fourth Street, 
CINCINNATI, O. 



CANNED FRUITS. 
California Pears, Apricots, Plums, Peaches, &c; L. McMurray & Co.'s Peaches and 

Pine Apple. 

CANNED VEGETABLES. 

Extra Fine French Peas and Mushrooms ; Extra Fine French Asparagus ; Corn, 
Succotash, Lima Beans, String Beans, &c. 

CANNED FISH. 
Le Marchand "Boneless" Sardines, California Fresh and Spiced Salmon. 

FRUITS AND NUTS. 
Oranges Lemons, Bananas ; Almonds, Pecans, Filberts, English "Walnuts, &c. 

STAPLES. 

Finest Teas, Coffees and Sugars ; Best Brands of Family and Pastry Flour. 

Potted Meats, &c; Crosse & Blackw ell's Pickles and Sauces; Barton & Gustier's 
Celebrated Olive Oil ; Raisins. Currants, Citrons, &c; Middlemass 
"Albert Biscuits;" Pure Ground Spices, &c. 

BURNETT'S STANDARD FLAVORING EXTRACTS. 

Lemon, Vanilla, Rose, Almond, 

Nectarine, Celery, Orange, Peach. 

Nutmeg. Cinnamon, Cloves, Ginger. 

We sell no other and can recommend them as the best. 

JOSEPH R PEEBLES' SONS, 

K E. Cor. Fifth and Race Streets. 

Eastern Branch. Western Brangh. 

No, 64 East Fourth Street, N, W, Cor, Seventh and Mound, 



ADVERTISEMENTS. 



BURNETT'S 

iand^rclFlatmrimqi JEi 



FOR COOKING PURPOSES. 



LEMOJST, 
ALMOND, 
ORANGE, 
CINNAMON, 



VANILLA, 
NECTARINE, 
PEACH, 
CLOVES, 



ROSE, 
CELERY, 
NUTMEG, 
GINGER. 



The superiority of these Extracts consists in their 

PERFECT PURITY AND GREAT STRENGTH. 

There is no subject which should more engross attention than the 
purity of the preparations which are used in flavoring the various com- 
pounds prepared for the human stomach. These Extracts are warranted 
perfectly free from the poisonous oils and acids which enter into the 
composition of many of the fictitious fruit flavors now in the market. 
They are not only true to their names, but are prepared from fruits of the 
best quality, and so highly concentrated that a small quantity only need 
be used. 



WALLINGFORD WARE, 

MANUFACTURED BY 

SIMPSON, HALL, MILLER & CO. 
WALLINGFORD, CONN. 



Wallingford Ware is sold by all first- 
class Jewelers, and comprises a full line of 
Tea Sets, Coffee Urns, Ice Pitchers, Gob- 
lets, Salvers, Cups, Cake Baskets, Casters, 
Butter Dishes, Vases, Card Stands, Toilet 
Sets and Fancy Articles generally. Also, 
the most approved styles of Communion 
Ware for churches. 

These goods are made from a superior 
quality of White Metal, and are heavily 
plated with pure silver. They are beauti- 
ful, serviceable and not expensive. Initials 
or names engraved on them the same as 
on solid silver. 

A full line of Wallingford Ware offered 
at lowest cash prices, wholesale and retail, 

DUHME & CO., 



(13) 



Fourth and Walnut. 



GE0P[GE W. WILLED, 

GENERAL AGENT FOR 

E. BUTTERIOK & CO.'S 

Celebrated Patterns, 

FASHION I|EP0HTS, MAGJIZI^ES, 

SHEARS, &c. 
131 West Fourth Street, 
OINCINNATI. 



ADVERTISEMENTS. 



A. E. BURKHARDT 



MANUFACTURERS OF 

Fine Furs, 

Seal 8k€n <& Sable Sunque% 

SPECIALTIES: 

Every Suggestion in the Pur Trade, 

FURS or FUR SACQUES 

Made to order. 



NEW HOUSE, 

No. 113 West Fourth Street, 

South Side, bet. Vine and Mace, 

BRANCH HOUSE, 
At Old Stand, 

Nos. 183 and 185 Main Street, 
CINCINNATI. 



WEST EXD MILL, 
477 & 479 W. Sixth St., 

JAS. K flUKIN, 

PROPRIETOR. 

Manufacturer of 

CHOICE FAMILY 

FLOUR. 



GRAHAM FLOUR, OAT 



MEAL, 



Delivered in Barrels or Sacks to families 
without charge for delivery. 

SEND ORDERS THROUGH THE MAIL. 



John A. Mohlenhoff. 



F. Mohlenhoff 



John A. Mohlenhoff & Bro. 



IMPORTERS OF 



Wrench 



QTIEENSWARE, 

Bohemian, Lava, Parian and Bisque Goods, German 
Fancy Goods, etc. 
CHINA DEC ORATED TO ORDER. 



Nos. 46 and 48 W, Fifth St. 



CINCINNATI. 



ADVERTISEMENTS. 



Lewis & Livingston, 

IMPORTERS AND MANUFACTURERS OF 

Silks, French Dress Goods, 

MOUSING DRESS GOODS, DRESS TRIMMINGS, TRIMMING LACES, 
MANTILLAS, CLOAKS, SHAWLS, SUITS, 

Ladies' Underwear, Infants' Wardrobes complete, &c, 

ISTos. 118 and 120 West Fourth Street, 
. CINCINNATI. 



Wedding Trousseaus, Evening Dresses, House and Street Costumes 
made to order in the highest style of art. 



E. T. CARSON & CO. 

WHOLESALE & RETAIL DEALERS IN 

Gas Fixtures, Chandeliers, 

WROUGHT IROI^PIPE, FITTINGS, COAL OIL LAMPS, ETC, 



-IMPORTERS OF- 



Glass Chandeliers, Bronzes, Globes. 

&.C., &c. 

77 W. Fourth St., PiJce'8 Opera House, 
CINCINNATI, O. 



ADVERTISEMENTS. 



WM. TAFT, 

DENTIST, 

195 West Fourth Street, 
CINCINNATI, O. 



ADVERTISEMENTS. 



WHAT NEXT? 



A BEDROOM MEDICINE CASE 

Made to fit into a corner — always out of 
the way, and always in place. 

A HpYELTY AND A CONVENIENCE! 

Should be in every household. Call at the 
Salesroom of the 

ORIGINAL BRACKET STORE, 
No. 1 68 Elm Sfreet, Cincinnati, 
And examine it. 

Parlor Brackets, Wall Pockets, Towel 
Racks, 

AND ALL KINDS OF ORNAMENTAL WOOD WORK, 

Sold at retail for wholesale prices. Call 
and examine for yourself. A complete 
stock of all kinds of Useful and Ornamental 
Wood Work. 

1 68 Elm Street, Cincinnati, O. 



burnett's 
FlavoringExtracts 

LEMON, VANILLA, 

ALMOND, NECTARINE, 
ORANGE, PEACH, 
CINNAMON, ROSE, 

CELERY, CLOVES, 
NUTMEG, GINGER, 

In Five Sizes.— 2, 5 and 10 oz., Pints and 
Quarts. 

FOR FLAVORING 

ICE CREAMS, CUSTARDS, PIES, BLANC MANGE, JEL- 
LIES, SAUCES, SOUPS, GRAVIES, ETC 

" Pre-eminently superior."— 

Parker House, Boston. 
11 The best in the world.'''' — 

Fifth Av. Hotel, New York. 
" Used exclusively for years." — 

Continental Hotel, Philadelphia. 
" We use them exclusively."— 

Sherman House, Chicago. 
" We find them the best." — 

Southern Hotel, St. Louis. 
" We find them excellent."— 

Occidental Hotel, San Francisco. 



FIRST PREMIUM 
SILYEE MEDAL 

AWARDED, 

CIN. INDUSTRIAL EXPOSITION, 

1872 and 1873. 



GEORGE FOX, 

MANUFACTURER OF 

Culinary & Laundry 

STARCH, 

OFFICE AND SALESROOMS : 

87 West Second Street, 

George Fox, ) 

§SnSS? rf '} CINCINNATI, 0. 



BOOKS! BOOKS! 
S/BBATH SCHOOL PAPERS. 

DEPOSITORY OF 

THE PRESBYTERIAN BOARD OF PUBLICATION, 

THE AMERICAN TRACT SOCIETY, 

AND THE WESTERN TRACT SOCIETY, 

By the consolidation of these Depositories 
at 

176 Elm Street, Cincinnati, 0,, 

The largest stock of 

RELIGIOUS AP LITERARY BOOKS, 

And the greatest variety of 

SABBATH SCHOOL PAPERS, 

Can be obtained at the above Depository. 
Sabbath School Committees and others 
would do well to look at our stock before 
purchasing elsewhere. Send for Cata- 
logues. 

LUTHER AND SCOTT DEPOSITORIES. 



ADVERTISEMENTS. 



THE CELEBRATED 




COFFEE 

POT. 



How to make good Coffee is a matter certainly not beneath the seri- 
ous attention of all who value health, and at the same time wish to enjoy 
this enjoyable luxury. Bacon said of Coffee: "The Drink comforts the 
brain and heart and helps digestion, recruits the wasted energies of the 
system, tempers the spirits and harmonizes the mind, dispels lassitude and 
relieves fatigue, awakens thought and prevents drowsiness, refreshes the 
body and clears the perceptive faculties." 

And yet, as it is generally made, its effect is almost the opposite of 
the foregoing. It therefore becomes an object of the greatest interest to 
know how to make Coffee properly. 

There are three components in Coffee; Caffeine, Tannic Acid and 
Wood. Caffeine is a healthful stimulant, and is that part which passes 
off when Coffee is boiled. Tannic Acid is very injurious to the stomach, 
causing headache and general derangement of the nervous system ; it is 
the bitter property of Coffee, and can only be extracted by boiling. 

Hence, Coffee siiould never foe "boiled, 

Nor the grounds allowed to remain in the liquid. The only method of 
obtaining the pure unadulterated extract of Coffee, Caffeine, is by filtra- 
tion, and the most perfect machine for making this extract is the old 

FRENCH FILTER COFFEE POT. 

Which has been in use for about one hundred years in France. It is 
so simple a child can use it, requires no egg or other clearing material, 
and makes Coffee in half the time required by the process of boiling. 
Satisfaction guaranteed. 
Prices, 1 Pint, $1.00 ; 3 Pints, $1,50 ; 2 Quarts, $3.00 : 4 Quarts, $3.50. 

MADE 0\rV BY THE 

CINCINNATI TIN & JAPAN MANUFACTURING CO,, 

GENERAL HOUSE FURXISHERS, 

158 West Wowrth Sireei 9 €inct)in(iiL 



THE M¥ 

PEIZE MONITOR. 



Of 1873. 




ELEVEN ENT l^^l!{Bliir8ISES. 



Is fitted with Enameled Reservoir, for Hot Water, Tin Warming Oven, &c. 



This is without exception, the Heaviest, Most Economical, Simplest 
and Best Baking Stove ever offered to the public. 



HAS GROUND JOINTS ARD MORE IMPROVEMENTS TH/RANY STOVE MJLDE. 
Tlie operation of every Stove warranted or no sale. 

¥M. MILLER, Sole Agent, 

Xo. -5 AY. Fifth St., Cincinnati, 0. 



ADVERTISEMENTS. 



QUEEN CITY 

Hoop Skirt Manufactory, 

MRS. H. WHITMOEE, 

Manufacturer of every style of 

HOOP SKIRTS, 

Bustles and Corsets, 

No. 157 WEST FOURTH STREET, 
CINCINNATI. 



ADVERTISEMENTS. 



BROMO-CHLOEALUM 

AS A HOUSEHOLD ARTICLE, 

Has no equal; Laving no odor it can be used in 
the Parlor, Bed Boom, Library, &c., and 
having no poisonous qualities is safe 
in the hands of servants. 



Closets, 
Store Booms, 
Meat Safes, 
Refrigerators, 
Kitchens, 
Pantries, 
Cellars, 
Milk Cans, 
Babies' Feed- 
ing- Bottles, 




Sick Boom, 
Burns, 
Scalds, 
Chilblains, 
Toothache, 
Erysipelas, 
Small Pox, 
Diptheria, 
Mosquito 
Bites. 



BASKET with SPONGE, 
moistened with 
Bromo-Chloralum. 



Suspended in a Sleeping Boom, the air will he found in the 
morning as free from odor as if the windows 
had been open all night. 

N. B. — Put a small saucer in the bottom of the basket. 



ADVERTISEMENTS. 



JOHH CHUFJCH & CO. 

PUBLISHERS OF MUSIC, MUSIC BOOKS, 

— AND DEALERS IN — 

Sheet Music, 

Music Books, 
Organs, Pianos, 
Guitars, 



Established 1843. 



JOS.C.RIfW/LT&CO. 



violins, CARPETINGS, 

AND ^ALL Klf\DS OF MUSICAL MERCHANDISE. 



General Wholesale & Retail Agts. for 

MASON & HAMLIN'S CABINET ORG^S 
THE WEBER PIANO, 

And other first-class Pianos, Organs and 
Melodeons, 

G6 West Fourth Street, 
CINCINNATI, O. 



73 West Fourth Street. 

(I'IKK'b OPERA HOUSE HI. DO.,) 



J. C. RingwaltO 

fcJLSsssS;} cmciHKATi, o. 



A. F. AYORTHINGTOlSr & CO. ' 
Homoeopathic Pharmacy, 

170 W. Fourth St., 3d Door W. of Elm, 
CINCINNATI. 

Horn wopathic Books, 



Pocket & Family Case* 

OF EVERY DESCRIPTION. 
Our stock is entirely new and of the very best quality. 



INDEX. 



BREADS. 



Biscuits, Baking Powder 11 

do Beat 11 

do Hard Tea 11 

do Light 11 

do Soda 12 

Bread 5 

Brown, (3) . 7 

do Boston 7 

Buns, (2) 19, 20 

do Sweet Potato 20 

Cakes, Aristocratic Short 23 

do Bread Batter , 1G 

do Breakfast 21 

do Buckwheat, (2) 15, 16 

do do with Coin Meal 10 

do Corn 10 

do Flannel, (2) 15 

do Griddle .". 14 

do do Corn Meal •.. 15 

do do Rice 14 

do Grits Batter 15 

do Irish Potato 16 

do Oat 21 

do Pan 15 

do Rye Batter 14 

do Stove 23 

do Tea, (2) 23, 24 

do Unbolted Flour 14 

Corn, (4) 8 

do Batter 9 

Crackers, Irish 21 

Crackling 9 

Crumpets, (2) 20 

Fritters, Corn Meal 10 

General Observations on 5 

Gems 7 

do Graham, (2) 7, 8 

Indian Loaf..... 9 

Muffins, (2) 16, 17 

do Corn Meal, (2) 17 

do do with Rice IS 

do Cream 17 

do Green Corn 18 

do Hominy 17 

do Potato IS 



Muffins, Rice is 

do White 19 

Pone, Rice 21 

Pop Overs 21 

Potato 6 

j Puffets, Tea 24 

Puffs 23 

I do. < 'orn Meal 10 

do Scarborough 24 

[ Pumpkin, (2) 9 

Roils 12 

do Corn 10 

do French 13 

do Light, (2) 13 

do York Spring 13 

Rusks, (2) , 12 

do Corn Meal 10 

do Sweet 12 

Sally Luun, (3 22, 23 

do with Yeast 22 

Toast, Milk 20 

Waffles, (2) 19 

do Hampton 19 

do with Sour Milk 19 

With Fleischman's Yeast 6 

Yeast, Hop, (2) 24, 25 

do Potato and Hops 25 

do do Water 25 

do without Hops 25 

CAKES. 

A Rich Poor 43 

Black 27 

Bread 39 

Brooklyn 43 

Carolina..... 39 

Chocolate, (3) 2S, 29 

Cinnamon 41 

Clove 38 

Cocoa Nut, (2) 31 

do Drops 32 

do Jumbles 23 

do Pound 32 

do Sponge 32 

Coffee, (2) 46, 47 

Cookies, (4) 29, 30 



INDEX. 



Corn Starch , 42 

Cornucopia 45 

Cream, (4) 27, 28, 41 

do Almond 47 

Crullers, (2) 31 

Cup, (2) 32, 33 

do Molasses 33 

Delicate 44 

Dough Nuts 32 

Dried Apple, Peach or Pear 42 

Feather 38 

Frosting for 40 

Fruit, (2) 27 

General Observations on 26 

Ginger 34 

do Alum 34 

do Snaps 33 

do Soft 34 

do Sponge 34 

Gold 36 

Hickory Nut 38 

Icing for 40 

Jelly Pound 36 

do Rolled, [2] 35 

Jenny Lind 41 

Jumbles 10 

do Lemon 41 

do Orange 39 

Lemon, [2] 40 

do Cheese 46 

Macaroons 44 

Marble 42 

March Meeting r. 15 

Mountain 47 

Nun's Cracks 42 

Orange 46 

Plum 26 

Pork 46 

Pound, [2] 36 

Queen 29 

Rock 39 

Rose 43 

Sand 44 

Scotch Short, [2] 47, 48 

Silver 36 

Snow 45 

do Balls 39 

Spice, [3] 33, 34, 35 

do Balls 35 

do Nuts 33 

Sponge. [4] 37, 38 

do Berwick 37 

Starch 45 

Sugar, [4] 30, 31 

Tea 28 



Vanity 38 

; White 36 

I Whortleberry 11 

CONFECTIONERY. 

Confectionery, [14J 98-100 

DESSERTS. 

] Angels Food 52 

Apple Float 56 

do Snow 58 

| Armer Bitter 64 

Blanc Mange, Chocolate, [2] 49, 50 

do Corn Starch 49 

do Gelatine 49 

do Moss 50 

! Charlotte Busse, [3] 41 

j Cream 51 

do Chocolate 50 

do Fruit 51 

do Lemon 51 

do Macaroon 53 

do Puffs 67 

do Bock 52 

do Russian 52 

do Snow 63 

do Strawberry 53 

do Vanilla 53 

do Witch's 54 

do with Apples 52 

I Custard, Almond 57 

do Baked 57 

do Boiled, [2] 56, 57 

do Chocolate, [2] 55 

do Corn Starch 56 

do Jelly 56 

do Lemon 55 

do Vanilla 55 

Dessert 66 

' Floating Island 57 

j Fritters 59 

do Apple ... 58 

do Bell 58 

do Bread 58 

do Snow 59 

German Puffs 66 

Ice Cream, [4] 59, 60 

do Italian 60 

do Peach 60 

do Strawberry 60 

Iced Apples 67 

i Italian Charlotte 66 

Jelly, Calf's Foot 62 

do Chocolate 63 



INDEX. 



Jelly Coffee 61 

do Float 66 

do Gelatine, [2] 60, 61 

do Orange 61 

do Strawberry 61 

do Wine 62 

Meringues 63 

do Apple, [2] 63, 64 

do Prune 64 

do Rice 63 

do Sponge Cake 64 

Pate Au Frangipani 67 

Peach Cake 65 

Strawberry Short Cake, [2] 65 

Vol Au Vent 67 

DRINKS. 

Cocoa 179 

Coffee '. 179 

Chocolate 180 

Cordial, Blackberry 180 

do Cherry 181 

Currant Wine 181 

Egg Nogg 181 

Lemonade 181 

Strawberry La Cure 180 

Tea 179 

Vinegar, Raspberry, [2] 810 181 

ENTREMETS. 

Beef, Frizzled 161 

Chicken, Dressing for 163 

Croquettes 162 

do Chicken 161 

Curry, to Make 165 

Ham, Deviled 163 

Kidney, Minced 162 

do Stewed ...164 

Lobster, Mock 161 

Macaroni, [3] 163, 164 

Meat Cakes 160 

do Force 164 

Minced Collops 160' 

Sausage Meat 162 

Stuffing, a Plain, for Fowl 165 

do Turkey 165 

Sweet Breads, Scolloped 163 

Tripe, Pickled 165 

Tripe, Stewed 164 

Veal Balls 160 

do Loal 159 

do Olives 159 

do Omelet 160 



FISH. 



Baked ... llo 

Boiled no 

Cod Balls, [2] 117, 157 

do Cakes 115 

do Salt 117 

do do to Dress 116 

do with Sauce 115 

Crabs, Boiled 115 - 

do Deviled 115 

Fish Au Gratin Ill 

Fried no 

Fritters 114 

do Clam 114 

Lobster Au Naturel 116 

do Stewed 116 

Mayonnaise ill 

Oysters, Fried 118 

do Fritters 119 

do Escaloped 118 

do Pickled 118 

do Pie, [2] 119, 120 

do Roasted 118 

do Sauce for Turkey 120 

do Sausages 119 

do Shell, to Keep 120 

do Steamed 117 

do Stewed 117 

do Stuffing 119 

Salmon 112 

do Boiled 112 

do Pickled, to Prepare 113 

Shad, Baked 112 

do Soused 113 

do To Pickle, [3] 113, 114 

do To Pot 113 

Stewed Ill 

White, to Bake 112 

MEATS. 

Beef A La Mode, [2] 122 

do or Pork, to Pickle 123 

do Round, to Spice 123 

do Steak Dumpling 124 

do do Hamburg 123 

do do Stuffed 124 

do do To Broil 124, 156 

do do To Fry 123 

Bonilli, to Make 122 

Calf's Head, Baked 128 

do To Boil 127 

Chicken, A Nice Way to Cook 132 

do Fricasseed 130 



IND 



EX. 



Chicken Pie 130 

do Queen's 133 

do Stewed 132 

Fowls, to Roast 133 

Frogs 135 

General Observations on 121 

Goose, Sour 134 

Ham and Eggs 156 

do Boiled 129 

Hot Pot, to Make 126 

Jelly Cheese 129 

Lamb, Leg of, with White Sauce 128 

Liver, Friei 157 

Meat Pudding, English 124 

Mutton, Collared 126 

do Leg of, Boiled 125 

do do Swiss Fashion 126 

do Pies, (Scotch) 125 

Pigeons, Mock 134 

do To Stew 133 

do with White Sauce 134 

Pork Steaks, to Fry 129 

Quails on Toast 133 

Rabbit, Sour 135 

do Stewed, (French Mode) 135 

Sweet Breads, Stewed 135 

do To Fry 136 

Turkey, Boiled 132 

do Roast 131 

Veal Cutlets 127 

do with Tomatoes 128 

Venison, Cold, to Hash 129 

MISCELLANEOUS. 

Baking Powder 187 

Balm, for the Hair 188 

Bread, to Freshen Stale 187 

Butter, to Preserve 187 

Calicoes, Soap for 189 

Chapped Hands, a Cure for 188 

Copper and Brass, to Clean 188 

Directions for Popping Corn 187 

Dress, to Wash so that it will not Fade. .190 

Eggs, how to Test 187 

Furniture, to Clean 189 

Ivory, to Remove Stains from 188 

Lace, a Fine Method of Washing 190 

Mildew, to Remove 188 

Rennet, to Prepare 188 

Rondeltia Perfume 188 

Steel, to take Rust from 189 

Stains, to Remove 190 

Tin Ware, to Clean 189 

Tooth Ache, Cure for 189 

Facts About Colors 191 



PICKLES. 



Cabbage, Cut 173 

do Red 169 

Celery 171 

Chopped 169 

Chow Chow, [2] 168 

Cucumber, [3] 166, 167 

India 168 

Onions 170 

Peach Mangoes 172 

Piccalilli 170 

Spiced Damsons... 170 

do Peaches 173 

do Pears 171 

Soy, Green Tomato. 167 

Spanish 169 

Sweet, Grape 171 

do Peach 173 

do Tomato 167 

Tomato, Green 169 

Walnuts 172 

Yellow 172 

PIES. 

Apple, [2] 74 

Cocoanut, [3] 70 

Cracker .* 75 

Cream, [3] 70, 71 

General Observations on 68 

Jeff. Davis 74 

Jelly Custard 75 

do Transparent 76 

Lemon, [3] 72 

Mince, [3] 72, 73 

do Mock 75 

Orange 71 

Paste, Confectioners 73 

do Plain 68 

do Puff, [2] 68, 09 

Pastry, to Glaze 70 

Peach 76 

Pie Crust, [2] 69 

Potato 75 

Pumpkin, [2] 73, 74 

Raisin 76 

Washington 75 

PUDDINGS. 

Apple, ]3] 85, 86 

Aa-rowroot 91 

Berry 91 

Bird's Nest S7 

Black 82 

Blackberry 90 



INDEX. 



Bread 79 

do and Milk 78 

Brown Betty...., 87 

Cabinet.... ." 93 

Cocoanut, [3] 79, 80 

Cottage 79 

Cream, [2] 94 

Currant 82 

Delmonico 92 

Dumplings, Apple 86 

do do Dough for 86 

do Rice 85 

do Suet 87 

Ellen's 78 

English Spencer 92 

Flour 77 

General Observations on 77 

Green Corn 91 

Huckleberry 90 

Indian, [4] 80 

Jellied 93 

Lemon, [3] 8', 82 

Malvern 90 

Matrimony 92 

Meringue 94 

New Bedford 81 

Orange, [2] 81 

Plum, [a]....: 83, 84 

do English 83 

Polly 94 

Porcupine 93 

Pudding 83 

Puff 78 

Queen of 78 

Rice, [2] 84 

do Iced.... 85 

do without Eggs 84 

do and Apple 85 

Rhubarb 91 

Sago 89 

Sallie Lunn 92 

Simple 89 

Snow, [2] 95, 96 

Sponge, [3] 89, 90 

Suet 87 

Tapioca, [4] 87, 88 

do Strawberry 88 

To Make Quickly 93 

SAUCES. 

Anna's 96 

Apple Dumpling 95 

Corn Starch 95 

Pudding 96 

do Cold 96 



Pudding Hot 97 

Wine 97 

PREPARATIONS FOR THE SICK. 

Barley Water 186 

Broth, Chicken 183 

do Mutton 183 

Caution ...186 

Flax Seed Syrup, for a Cough 185 

Griddle Cakes, Bent Cracker 184 

Gruel, Oatmeal, [2] 182 

do Rice 183 

Invalids, a Comfort for 186 

Jelly, Rice 1..184 

Milk Porridge 184 

do Thickened '. 184 

Mustard Plaster 186 

Panada, Cracker 185 

Rooms, to Purify 185 

Tea, Beef 183 

Toast, Milk 182 

do To Make Nice 184 

do Water 183 

Whey, Milk 185 

do Nitre 185 

do Wine \ 185 

RELISHES 

Apples, Fried 158 

Beefsteak, Broiled 156 

Beef Cheese 157 

Breakfast Dish, [2] 156, 157 

Cod Fish Balls 157 

Cracked Wheat 158 

Eggs, Poached 156 

do Scrambled 156 

Ham and Eggs 156 

do Toast 157 

Liver, Fried 157 

Omelet, [2] 155, 158 

do Milk, 155 

Omelette Souffle 155 

Potato Surprise 158 

Tomatoes, Fried 157 

SALADS. 

Bean 145 

Cabbage '. 146 

Chicken 145 

Herring 146 

Lettuce 144 

Lobster 145 

Potato 145 

Salad Dressing, [2] 144 



INDEX. 



SAUCES. 



Butter, Drawn, [2] 140 

Caper 137 

Catsup, Cucumber 142 

do do Cold 140 

do Gooseberry 141 

do Mushroom 141 

do Pepper .141 

do Tomato, [2] 142 

do Walnut 140 

Celery 139 

Chili 139 

Cucumber 141 

Egg 137 

Horseradish, for Roast Beef 138 | 

do Vinegar 137 

Lobster, for a Cod's Head 138 ; 

Mint 137 i 

Mustard, to Mix 138 

do Tomato 143 

Venison, for [2] 139 

Worcester 139 j 

SOUPS. 

A Cheap 106 

Almond with Milk 107 

Black Bean 106 

Broth, Barley 103 

do Beef, Leg of 109 

do Chicken 109 

do Veal w ....108 

Corn ..."....106 

Dumplings, Bread 103 

do Sponge 102 

Egg Balls for 102 

French, (without Meat) 108 

General Observations on 101 

German 108 

Gravy 109 

Lemon 107 

Noodles 103 

Oyster : } • 105 

Pea, Green 104 

do Split 105 

do with Pork 103 

Potato, (without Meat) ,...104 

Rabbit 107 

Soup 106 

Stock, to Make 102 

Tomato, [2] 105 

Turnip 103 

White Swiss 108 



SWEETMEATS. 



Apples, Crab 177 

do Pasty 178 

Citron, Preserved 174 

Compote De Peche 176 

Jam, Grape 170 

do Peach 176 

do Red Raspberry 176 

Jelly, Apple 178 

do Currant, [2] 177 

do Strawberry or Raspberry 178 

Marmalade, Bitter Orange 177 

do Peach 176 

Peaches, to Can 178 

Pears, Preserved 175 

Pine.Anples, Preserved 174 

Strawberries, Preserved whole 175 

do To Can 175 

Tomatoes, Preserved 174 

VEGETABLES. 

Asparagus, Baked 150 

Beans, to Prepare for Winter use 154 

Cabbages 152 

do Stuffed 152 

do To Boil 150 

Carrots 153 

Cauliflower, to Boil 151 

Corn, Baked 149 

do Green, to Preserve 150 

do Oysters, [2] 149 

do Pudding 149 

Egg Plant, [2] 151, 152 

Hominy, [2] 154 

Lentils , 151 

Mushrooms, to Broil 154 

do to Stew 153 

Oyster Plant 150 

Parsnips 153 

Potatoes, Mill Creek 148 

do New, to Boil 147 

do Pudding 147 

do Saratoga 147 

do with Sour Cream 148 

Slaw, Cola, [2] : 153 

do Hot 152 

Spinach 151 

Squash, Winter 154 

Tomatoes, Baked 149 

do • Broiled 148 

do To Can Whole 148 




6 °L" 6 * ^ 



4 



>0 c> 

0 * V/^^-. ° 




MAR 79 

^fe^ N. MANCHESTER 
^ INDIANA 46962* 




: a 



